Quinoa Salad with Crispy Kale, Roasted Sweet Potato and Carrot

Here is a delicious and nutritious salad or side dish you can serve with any meal! Heart-healthy quinoa is tossed with balsamic vinegar with oven-crisped kale and roasted sweet potatoes and carrots. The flavor is lightly sweet and earthy, and the colors are beautiful! Even if you're unfamiliar with quinoa, this salad is so simple and visually stunning. Enjoy!

 

 

Quinoa Salad with Crispy Kale, Roasted Sweet Potato and Carrots

A delicious and nutritious light lunch, salad or side dish.

Serves 4-6

 

1 large sweet potatoes, peeled and chopped
6 carrots, peeled and chopped

1/2 medium red onion, sliced

1 tablespoon olive oil

Salt and pepper, to taste

3 cups kale

4 tablespoons balsamic vinegar, divided

1 cup uncooked quinoa

1/2 cup dried cranberries (optional)

 

Preheat oven to 400 degrees F. Place carrots, sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.

Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.

While the vegetables are roasting, make the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.





Recipe by Sarah Lang

Roasted Butternut Squash and Spinach Salad with Balsamic-Honey Vinaigrette

Roasted butternut squash is one of my favorite ingredients. Similar to sweet potatoes, butternut squash takes on a sweet, caramel-y flavor when roasted. It is delicious eaten on its own as a side, or turned into a starter course or light meal when tossed with spinach. I love to toss the squash with spinach while it's still warm so the leaves slightly wilt as the salad combines. Topped with crunchy toasted pine nuts and salty Parmesan cheese, this is a simple yet decadent salad. The balsamic-honey vinaigrette is my all-time favorite salad dressing. I whip it up anytime I make a salad, and even use it to marinate chicken. It's my go-to recipe and with only four ingredients, you'll be able to remember this one!

Roasted Butternut Squash and Spinach Salad with Balsamic-Honey Vinaigrette
Fabulous as a first course or light meal, sweet squash and spinach tossed in my favorite dressing.
Serves 6

Salad
1 whole Butternut Squash                                  
3 Tablespoons Butter                                    
Salt And Pepper, to taste                                    
1/4 cup Freshly Shredded Parmesan (more To Taste)                                    
3 Tablespoons Pine Nuts                                    

4 cups Baby Spinach Greens

 

Balsamic-Honey Vinaigrette 

2 T balsamic vinegar

2 T extra virgin olive oil

1 tsp. honey

1 tsp. Dijon mustard

Salt and pepper, to taste

 

Preheat the oven to 400 degrees.

 

Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.

 

Melt the butter in a small pan, or in a bowl in the microwave. Drizzle 4 tablespoons of the butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.

 

Bake for 20 minutes, then crank up the heat to 425 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.

 

Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won't melt (it should only soften), then transfer the mixture to a plate.

 

Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine.

 

To make the dressing, whisk the ingredients together in a small dish. Pour over the spinach and toss until coated. You might not need it all. Arrange spinach on a large platter and add the roasted squash, pine nuts, and more Parmesan cheese.

 

 

Recipe by Sarah Lang, adapted from the Pioneer Woman

Broccoli Cheese Soup and Tomato Pesto Bruschetta

As much as I love high-quality meat, I try to make meat-free meals a few times a week. It's not only good for health, it's good for the environment. This is a flavorful and satisfying meat-free meal that would be excellent for a lunch of dinner. The Broccoli Cheese Soup is simple to prepare and tastes decadent due to the melted cheddar cheese, but it is made figure-friendly with  loads of broccoli, chicken stock and 1% milk. Served with pretzel bread for dipping you can eat it for days! On the side I made a delicious Tomato Pesto Bruschetta that is absolutely bursting with flavor. Enjoy this scrumptious vegetarian meal- I guarantee you won't miss the meat!

Broccoli Cheese Soup
A delicious way to eat your veggies!
Serves 4

2 cups chicken broth
1 onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
Kosher salt and pepper, to taste
2 cups 1% milk
2 cups shredded cheddar cheese, preferably sharp 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste. Serve immediately in bowls or bread bowls, or keep warm over low heat on stove until ready to serve, stirring occasionally.

Recipe adapted from Mel's Kitchen Cafe

Tomato Pesto Bruschetta

Fresh and flavorful any time of day!
Serves 4

4 roma tomatoes, seeds removed, chopped
1/2 red onion, minced
1/4 cup fresh parsley or basil, chopped
1/2 cup balsamic vinegar
French bread, divided into12 slices (3 each)
1/2 cup pesto
Kosher salt and pepper
Parmesan cheese, freshly grated, for topping

Heat oven on broil. Arrange bread on a baking sheet and broil until slightly browned and crisp, about 2-4 minutes. Keep an eye on it to ensure it doesnt burn. Remove from oven and allow to cool, then spread some pesto on each slice.
Meanwhile, add balsamic vinegar to a small skillet over medium-high heat. Allow it to gently bubble and reduce by half. Set aside.

Combine tomatoes, onions, and herbs in a bowl. Add an even amount of the mixture to each slice of bread. Sprinkle with salt and pepper. Drizzle reduced balsamic vinegar over bruschetta, and top with grated parmesan. Enjoy!

Recipe by Sarah Lang

Cajun Fish Cakes with Easy Remoulade and Louisiana Rice

I've always loved crab cakes, but who can get fresh crab in Minnesota? To satisfy my craving I created fish cakes made with tilapia, served cajun style. To my delight they are just as delicious and satisfying as crab cakes, and SO easy to make! Served with a cool dallop of easy remoulade and a side of spicy Louisiana rice this is a fantastic meal on a summer night. Or for a fun spin make a fish cake sandwich on a soft bun!

Cajun Fish Cakes with Easy Remoulade

Delectable patties bursting with fresh flavor and texture!
Serves 2

Cajun Fish Cakes
2 tilapia fillets
2 T. mayonnaise
1 tsp. stone ground mustard
1 T. fresh lemon juice
½ cup panko bread crumbs
2 T. fresh parsley or cilantro, chopped
1 tsp. Cajun seasoning
Canola oil
Salt & Pepper

Heat a teaspoon of oil in a non-stick sauté pan over medium heat. Sprinkle fish with salt and pepper and cook for 4-5 minutes on each side until just cooked through. Remove and let cool. Reserve pan.

Meanwhile, in a bowl combine the mayonnaise, mustard, lemon juice, panko, parsley, and Cajun seasoning.

When the fish has cooled use two forks to flake the fish into small pieces. Stir flaked fish into the breading mixture to combine. Use your hands to create four patties similar to small hamburgers. Put on a plate and refrigerate for 15 minutes.

Heat a tablespoon of oil in the same skillet over medium heat. Fry the patties for 5 minutes on each side until lightly browned and cooked through. Serve while warm with remoulade sauce. Enjoy!

Easy Remoulade
1 T. mayonnaise
1 T. prepared Cocktail Sauce
1 tsp. lemon juice
1 tsp. fresh dill (optional)

Combine all ingredients in a small bowl and refrigerate until ready to use.

Recipes by Sarah Lang

Louisiana Rice
Easy and flavorful, a perfect accompaniment
Serves 2

1 cup cooked white rice
½ onion, diced
½ bell pepper, diced
½ cup grape tomatoes, quartered
Hot sauce
1 tsp. Cajun seasoning
1 tsp. Canola oil

Heat the canola oil in a skillet over medium heat. Saute the onions and bell pepper for 8 minutes, stirring occasionally. Add grape tomatoes and cook two minutes more. Add rice, sprinkle with Cajun seasoning, and drizzle with as much hot sauce as you can handle. Cook together for a couple minutes to combine.

Recipe by Sarah Lang

Oven-fried Chicken and Sriracha Deviled Eggs

When I think about my favorite foods to cook it all comes down to comfort food. Comfort food may be an overused term, but I can’t think of a better way to describe my favorite way to eat. To me, comfort food feels like home. It connects you to the people around the table. Often, you eat it with your hands. It’s never pristine and rarely neat. My favorite comfort foods are things like spaghetti & meatballs, smothered burritos, baked macaroni & cheese, garlicky tomato bruschetta, cheesy chicken noodle casserole, and oven fried chicken. To put my spin on it, I like to jazz up these foods with fresh ingredients and healthy(er) preparations. Then I can feel good about making a delicious meal for my loved ones and eating it too!

I recently made a Saturday lunch for friends and oven fried chicken was the star. Marinated overnight in buttermilk, it became incredibly juicy. The panko crust gives you that crunch factor, and it’s baked instead of fried! This is “fried” chicken you can feel great about! I served it with potluck classic, deviled eggs, jazzed up with spicy sriracha. Enjoy!

Oven-fried Chicken
Crunchy and juicy without the grease!
Serves 4

1 whole chicken, cut up (3 ½ pounds)
1 cup plain non-fat yogurt
2 T. spicy brown mustard
1 tsp Tabasco sauce
½ tsp salt
2 tsp Cajun seasoning

2 cups panko (Japanese breadcrumbs)
½ cup grated Parmesan cheese
2 tsp salt
½ tsp black pepper
3 tsp Cajun seasoning
3 T olive oil

In a large resealable plastic bag, combine yogurt, mustard, Tabasco, ½ teaspoon salt and 2 teaspoons Cajun seasoning. Seal bag and massage to mix ingredients thoroughly. Add chicken pieces and gently massage the bat to ensure chicken is well coated. Marinate overnight, refrigerated.

Combine breadcrumbs, salt, pepper and Cajun seasoning in a large shallow dish. Remove chicken from the marinade and wipe off excess marinade. Roll chicken in breadcrumb mixture.

Drizzle chicken with olive oil. Spray a cooling rack with cooking spray, then place on top of a foil-lined baking sheet. Arrange chicken on rack and bake at 375 degrees for 50-60 minutes, until golden brown and cooked through. Remove from oven and cool for 5 minutes, then flip chicken pieces over and return to oven. Broil for 2 minutes, or until brown and crispy on reverse side.

Sriracha Deviled Eggs
Eggs with a creamy filling and gentle heat are delicious on any occasion!
Serves 4-6

6 eggs
2 T sriracha sauce
¼ cup mayonnaise, I use low fat
salt and pepper, to taste
paprika, for garnish
finely chopped parsley, for garnish

Place eggs in a medium saucepan and fill with water to cover the eggs by one inch. Bring water to a boil and immediately remove from heat. Cover pan and allow eggs to stand in hot water for 15 minutes. Drain and rinse eggs under cold water. Cool completely.

Peel eggs and cut in half. Remove yolks and place in a medium bowl. Mash together with the sriracha, mayo, salt and pepper.

Pipe or gently fill the egg white halves with yolk mixture. (If you don’t have a piping bag, do what I did- fill a small plastic baggie with filling and cut a small hole in a corner to pipe.) Dust with paprika and parsley and chill until ready to serve.


Recipes adapted from Ina Garten and Tonka Times

Chinese Stir Fry with Tilapia and Avocado Spring Rolls

Making Asian food at home is one of my favorite ways to sneak extra veggies into my diet. I love a good stir fry with salty/sweet flavors and the crunch of fresh veggies. Rather than cut up the fish in the stir fry I think it’s more visually appealing to bake the tilapia and lay it on top of the veggies, which are on top of the rice. It really pulls the whole plate together into a pretty presentation. The tilapia is flaky and juicy and its soft texture beautifully complements the crunchy veggies. On the side I made fresh Avocado Spring Rolls. I could eat a dozen of these. Soft noodles, crunchy lettuce, red pepper, and creamy avocado combine for the perfect morsel. Dip it in your favorite store-bought Asian sauce (I like spicy stir fry sauce or sweet ginger sauce) and it’s a fantastic meal!

Chinese Stir Fry with Tilapia
A healthy and delicious Asian meal.Serves 2

Light oil, such as canola or vegetable
2 tilapia filets

2 tsp. curry powder
½ cup broccoli florets, in bite size pieces
8 asparagus spears, cut into bite size pieces
½ red bell pepper, large dice
½ onion, large dice
1 T. fresh ginger, minced
1 tsp. garlic, minced
1 tsp. crushed red pepper flakes
1 lime
2 T. soy sauce
1 T. fish sauce
1 tsp. brown sugar
Rice, for serving
Siracha sauce, optional

Preheat the oven to 400 degrees. Drizzle oil over tilapia filets and sprinkle with salt, pepper and curry powder. Bake for 30 minutes.

Meanwhile, heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the ginger, garlic and red pepper flakes and sauté, stirring constantly, for 30 seconds. Add the onion and bell pepper and sauté for 2 minutes. Add the broccoli, asparagus and juice of half a lime, stir, and cover to steam for 1 minute. (If your skillet doesn’t have a lid use tin foil)

In a small bowl combine the soy sauce, fish sauce, brown sugar and one tablespoon of water. Whisk to combine.

Take the lid off the pan and add the soy sauce mixture. Stir and let cook for a couple minutes until it coats the vegetables.

To serve put a scoop of prepared rice (I like Jasmine) on your plate, top with half the veggies, and lay the tilapia filet on top. Squeeze extra lime juice and serve with spicy siracha sauce, if desired. Enjoy!

Recipe by Sarah Lang
 
Avocado Spring Rolls

Flavorful and addictive, spring rolls are the perfect accompaniment to any Asian meal!
Makes 6 rolls

6 spring roll wrappers
6 leaves green leaf lettuce
½ of a red bell pepper, sliced into 12 thin strips
¼ of a cucumber, sliced into 12 thin strips
1 small avocado, sliced
½ cup rice noodles, softened
Asian dipping sauce, for serving

Prepare all of the veggies and soften the noodles so rolls are ready to assemble. In a large bowl soften a spring roll wrapper then place on a paper towel lined plate. Blot up the excess water, then place 1/6th of the noodles, a lettuce leaf, 2 strips of bell pepper, 2 strips of cucumber, and 1/6th of the avocado (about 3 strips) in the middle of the wrapper. Fold the sides in then tightly roll. Repeat with remaining wraps. Store in fridge covered with a damp paper towel until ready to eat. Serve with your favorite Asian dipping sauce.

Recipe by Sarah Lang
 

Classic Lasagna and Prosciutto-Wrapped Asparagus Bundles

Lasagna is one of my all time favorite meals to make for company. It's delicious, everyone loves it, and you can make it in advance! I have been making lasagna for years without using a recipe, and this is my first time to record my classic version. It's a long recipe but the steps are simple. It's easiest to divide up your tasks: 1. Sauce; 2. Meat; 3. Cheese; 4. Assembly. You'll put your own spin on these elements, and before you know it you won't need to use a recipe either. There are two keys to a perfect lasagna- season every layer and let it rest at least 10 minutes before cutting. Serve with garlic bread or bruschetta and easy and elegant prosciutto-wrapped asparagus bundles for a stunning and flavorful meal. Enjoy!

 
Classic Lasagna
A rich homemade tomato sauce melts into flavorful meat, veggies and gooey cheese!
Serves 6-8

Sauce:

¼ cup extra virgin olive oil
1 28 oz. can crushed tomatoes
1 28 oz. can whole peeled tomatoes
2 medium onions, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1 tsp. dried Italian seasoning
½ cup dry red wine
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 tsp. salt
½ tsp. pepper

Heat the EVOO in a large Dutch oven or stock pot over medium high heat. Add the onions and bell pepper, sprinkle with salt and pepper, and sauté until softened. Add the garlic and stir for one minute. Add the dried herbs and stir until incorporated. Dump both cans of tomatoes into the pot and stir to combine. Bring up to a boil, then reduce heat to medium low and simmer, uncovered, for 30 minutes. Add wine and fresh herbs and simmer for an additional 15 minutes. Taste the sauce and add more salt and pepper as needed. Remove from heat.

Cheese Filling:

1 container whole milk ricotta cheese
½ cup cottage cheese
1 egg
¼ cup Parmesan cheese, grated
2 T. fresh parsley, chopped
½ tsp. salt
¼ tsp. pepper

In a medium bowl combine all ingredients and mix well. Set aside.

Meat:
1 pound ground chuck
1 pound ground Italian sausage
1 package mushrooms, chopped (optional)
2 T. tomato paste
½ tsp. salt
¼ tsp. pepper

Heat a large nonstick sauté pan over medium high heat and add meat. Break up with a wooden spoon and stir for 5 minutes. Add mushrooms if using and stir to incorporate until mixture is browned and cooked through. Sprinkle with salt and pepper and stir in tomato paste. Set aside.

Assembly:
1 package lasagna noodles
12 slices fresh mozzarella cheese, from a log
12 slices provolone cheese
Parmesan cheese

Soak lasagna noodles in hot tap water until softened, about 10 minutes. Spread a ladle full of tomato sauce on the bottom of a 9x13 dish. Add a layer of lasagna noodles and top with half of meat mixture, 1/3 of tomato sauce, 4 slices of provolone cheese, and half of cheese filling. Add another layer of lasagna noodles and repeat layering. Add another layer of noodles and top with remaining slices of provolone, tomato sauce, and all of the fresh mozzarella. Sprinkle with Parmesan cheese. Bake in a 375 degree oven for 35-45 minutes until browned and bubbly. Let set for at least 10 minutes before serving.
Recipe by Sarah Lang

Prosciutto Wrapped Asparagus Bundles
The easiest and most delicious side dish in my repertoire!
Serves 4 (2 bundles each)

32 fresh thin asparagus spears (about ¾ pound)
8 slices prosciutto
2 T. extra virgin olive oil
Salt and pepper

Divide asparagus into groups of 4. Wrap with a slice of prosciutto and place on a non-stick baking sheet (a sheet with a baking rack is ideal). Drizzle with EVOO and sprinkle with pepper and a tiny bit of salt on tips of spears only (not prosciutto). Bake at 375 degrees for 20 minutes until prosciutto is caramelized and asparagus is beginning to brown.

Recipe by Sarah Lang

Pesto Shrimp Papperdelle with Broccoli and Garlic Parsley Bread

Papperdelle is my all time favorite noodle. It's like fettucini on steroids and is so darn delicious. The long, wide noodles are soft and creamy, and expertly soak up my favorite sauce. I like to serve pappardelle in red sauce with broccoli. The crunchy texture of the broccoli is a nice contrast to the creamy noodle. I added a few shrimp tossed in pesto sauce for some protein and extra flavor. I recently discovered a deliciously new and fun way to make garlic bread, and it was the perfect compliment to the noodles. Enjoy!

Pesto Shrimp Papperdelle with Broccoli

Creamy noodles with crunchy broccoli and flavorful shrimp delight the tastebuds!

Serves 2

1/2 pound (8 oz) pappardelle noodles (fettuccine, tagliatelle or spaghetti can be substituted)

2 cups spaghetti sauce

1 head broccoli, cut into florets

1/2 onion, sliced

2 garlic cloves, minced

1/4 cup grated Parmesan cheese

2 T. chopped fresh parsley

1/2 pound raw shrimp, peeled and deveined

1/4 cup prepared pesto sauce

Kosher salt and pepper

Extra virgin olive oil

Cook the pappardelle according to package directions until al dente. Reserve and keep warm.

In a bowl combine the shrimp and pesto and let marinate.

Meanwhile, heat a large skillet with a tablespoon of oil over medium-high heat. Add the onion and broccoli and cook 5-6 minutes until softened. Add garlic and cook 1 minute, then reduce heat to low and add sauce. Add the noodles to the sauce, stir to combine and keep warm.

Heat another skillet over medium heat with a tablespoon of oil. Add shrimp and cook 3-4 minutes until just cooked through. Reserve and keep warm.

To serve pile the noodles onto a plate and top with Parmesan cheese, parsley, and shrimp.

Garlic Parsley Bread

An easy and flavorful bread for any meal!

1 loaf

1 loaf of Italian, French or Ciabatta bread
1/2 cup olive oil
5 garlic cloves, chopped
1/2 cup fresh parsley, chopped
1 T. fresh lemon juice
Kosher salt and pepper

Preheat oven to 400 degrees. Cut a loaf of bread lengthwise. Set aside.

In a small saucepan heat 1/2 cup extra virgin olive oil over medium heat. Add chopped garlic and parsley and let sizzle for 30 seconds to one minute, keeping an eye on it to ensure garlic doesn't burn. Remove oil from heat and use a brush to spread the mixture evenly over both sides of bread.

Bake in oven for 10-12 minutes until hot and crispy. Drizzle fresh lemon juice over immediately, sprinkle with salt and pepper, cut into wedges and serve.

Recipes by Sarah Lang

Turkey Burgers with Smoked Gouda and Apple, Celery and Blue Cheese Slaw

I don't make a lot of burgers at home, but when I do turkey burgers are my favorite! I love many things about turkey burgers. First of all, they are super lean and take on great flavor from anything you add to them. They taste great on a whole wheat bun with lots of veggies, and they satisfy that craving to bite into a big, juicy burger with none of the guilt! I also like that they need to be cooked through, so I don't need to take on the scary job of cooking a beef burger to the perfect medium-doneness. Mostly, they are delicious! I slathered mine with homemade honey mustard and paired them with a creamy, crunchy and flavorful slaw made of celery, granny smith apples and a super easy blue-cheese dressing. Alongside I served sweet potato fries- my favorite accompaniment to any burger!

Turkey Burgers with Smoked Gouda
A satisfying big burger that's good for you too!
Makes 4 burgers.

1 red onion, cut into 1/3 inch-thick slices
1 tomato, cut into 4 slices
1/2 avocado, cut ino 8 slices
4 whole-wheat hamburger buns, split
1 1/2 pounds lean ground turkey
1 tsp. olive oil
1 tsp. garlic hot pepper sauce (such as Crystal's or Tobasco)
1 tsp. Greek or Cajun seasoning (any seasoning salt with work)
1/2 tsp. pepper
4 T. Dijon mustard
1 T. horseradish
1 T. honey
1 tsp. mayo

Preheat a large non-stick skillet over medium heat. Drizzle the cut onion slices with olive oil and sprinkle with salt and pepper. Grill each side until brown and carmelized. Remove from heat. In the same pan toast the cut sides of the buns, about 30 seconds.

Add the olive oil, hot pepper sauce, seasoning and pepper to the turkey meat, then form into 4 flat patties. Add a little more oil and grill over medium-high heat, turning once, until nearly cooked through. (About 10 minutes.) Top with the Gouda, cover with a lid, and reduce the heat to medium-low. Cook until cheese is melted and burgers are cooked through, about 2 minutes longer.

Meanwhile, in a small bowl, combine the mustard, horseradish, mayo and honey and stir to combine. Spread the sauce on the toasted buns. Top the bottom bun with the burger, tomato, onions and avocado. Enjoy!

Recipe by Sarah Lang

Apple, Celery and Blue Cheese Slaw
I've featured this recipe before, but it's so good it's back!
Serves 4

3 oz. blue cheese
1/4 cup mayonnaise
1/4 cup buttermilk
1/2 tsp. sugar
2 granny smith apples
2 stalks celery, thinly sliced

In a medium bowl, using a fork, combine the blue cheese, mayonnaise and buttermilk until thick and lumpy. Add the sugar and refrigerate.

Quarter, core and chop the apples into matchsticks. Add them to the dressing and stir to coat. Add the celery, cover and refrigerate until ready to serve. Yum!

Recipe adapted from Rachael Ray

Thai Peanut Noodles with Shrimp Summer Rolls

One of my New Year's resolutions is to make more unique foods for my husband and me. I tend to stick to a repetoire of pizza, pasta and Mexican food, and I know it is time to break out of that cycle. So last night I created an Asian menu with tons of flavor and - best of all - it was also healthy! The menu was fantastic, and I'm excited to share it with you, because these dishes are good foundations that can be jazzed up with a variety of flavors and proteins to keep them interesting. You don't have to make these together either, the Thai Peanut Noodles are a meal on their own, and the Shrimp Summer Rolls would be fantastic with a simple salad or grilled chicken. The one ingredient listed that may not be in your pantry is rice vinegar. I am skeptical of recipes that require me to buy lots of new ingredients I'm afraid I'll never use again, but rice vinegar is an Asian staple that I guarantee you will find uses for again and again! So go for it!

Thai Peanut Noodles

A sweet peanuty sauce with delicious healthy flavors!

Serves 4

3/4 pound whole-wheat spaghetti

1/2 pound boneless skinless chicken breast, cubed

2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup roasted peanuts, chopped
1/4 cup fresh cilantro, chopped

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. Reserve noodles and veggies until ready to use.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Set aside.

Cook the chicken over medium-high heat in a large wok or skillet in some olive oil. Once cooked through, add the noodles and veggies and stir until combined and warm. Reduce heat to low and stir in the peanut sauce. Toss until combined.

Serve in large bowls topped with chopped peanuts and cilantro with a big squeeze of fresh lime juice.

Shrimp Summer Rolls
Fresh and delicious, full of good-for-you flavors!

Makes 10 rolls

Dipping Sauce:
1/3 cup water
3 T. rice vinegar
2 tsp. kosher salt
2 T. finely grated carrot
1 garlic clove, minced

Rolls:
2 oz. rice vermicelli (also called maifun or rice sticks)
1 medium carrot, peeled and grated
1 red bell pepper, seeded, halved and cut into thin strips
2 scallions, thinly sliced
1/3 cup chopped fresh cilantro
1 T. canola oil
2 T. lime juice
1.5 tsp. kosher salt
10 round rice spring roll skins
10 large cooked and peeled shrimp, halved lengthwise
20 fresh mint leaves

Whisk all sauce ingredients in a small bowl and set aside.

Bring a pot of water to a boil over high heat. Add the rice noodles, cover and remove from the heat and let sti for 10 minutes. Stir with a fork to separate noodles and drain in a colander and rinse with cold water. Place in a large bowl. Add carrot, cucumber, bell pepper, scallions, cilantro, oil, lime juice, and salt and stir to combine.

Fill a large bowl with cold water. Dip a spring roll skin into the water just until pliable. Place the skin on a work surface and pat dry. Mound 1/3 cup of the noodle mixture across the center of the skin roll skin. Top with 2 shrimp halves and 2 mint leaves. Fold over the two ends of the spring roll skin, then roll up the spring roll tightly. Keep in a plate covered with a damp paper towel until ready to serve. Assemble others and serve with dipping sauce.

Recipes adapted from Food Network and Sorg's.












Spectacular Sides: Roasted New Potatoes with Spring Herb Pesto; Green Beans with Lemon, Walnuts and Parsley; and Watermelon Salad with Feta and Arugula

Is it just me, or is the best part of a meal often the side dishes? I enjoy a piece of meat as much as anyone, but I get really excited about the rest of the meal. I love when a meal rounds itself out with a number of dishes, some savory, some sweet and some just plain fun. It's especially welcoming when the sides make the most of the season. I recently cooked a dinner party and featured these three fantastic side dishes. The Rosted New Potatoes with Spring Herb Pesto is my favorite new potato preparation. The potatoes maintain their buttery texture but the outside gets crisp and flavorful. And the Spring Herb Pesto is super easy and fresh. And have you seen all of those green beans at the farmers' market lately? Try this prepration with bright lemon, crunchy walnuts and fresh parsley, with just the right amount of butter to add decadence. And last but not least, if you've never tried watermelon with feta, do it now! The sweet watermelon and salty feta compliment each other beautifully, and the arugula adds a spicy bite. It's divine! With these recipes you just may have the brilliant idea to forget the meat and just go for the sides!

Roasted New Potatoes with Spring Herb Pesto
Crisp and buttery potatoes come to life with a fresh and easy pesto.

Serves 6

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 T chopped fresh rosemary
3 T. olive oil, divided
2 garlic cloves, minced
1 T fresh lemon juice
1/2 tsp grated lemon peel
1/2 tsp salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Blend parsley, chives, rosemary, 1 T olive oil, garlic, lemon juice, lemon peel and 1/2 tsp salt in food processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400 degrees. Toss potatoes and remaining 2 T oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Enjoy!

Green Beans with Walnuts, Lemon and Parsley
Fresh, buttery and bright flavors make a delicious side to any meal.

Serves 8

2 lbs. slender green beans, trimmed and halved
5 T butter
3/4 cup chopped walnuts
4 tsp grated lemon peel
1/3 cup finely chopped fresh Italian parsley

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain again and pat dry. (Beans can be prepared 1 day ahead. Wrap in plastic and refrigerate.)

Melt butter in large deep skillet over medium heat. Add walnuts; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans and toss to heat through, about 5 minutes. Mix in lemon peel and toss 1 minute. Mix in parsley. Season beans to taste with salt and pepper. Transfer to bowl and serve.

Watermelon Salad with Feta and Arugula
Sweet watermelon pairs perfectly with salty, crumbly feta cheese.

Serves 6

1/4 seedless watermelon, cubed
1/2 cup crumbled feta cheese
6 oz baby arugula
2 T extra virgin olive oil
1 tsp honey
2 tsp fresh lemon juice
Kosher salt and fresh black pepper

Mix the olive oil, honey and lemon juice until combined. Sprinkle with salt and pepper. Combine watermelon, feta and arugula in a large bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.

Potato and green bean recipes courtesy of Bon Appetit
Watermelon salad by Sarah Saubert

Grilled Corn Oaxaca Style

I can't take credit for this recipe, but WOW is it good! I spent the 4th of July in Arkansas with family, and my aunts prepared this amazing Mexican-style corn on the grill. It was the perfect side dish for the South of the Border feast, and I couldn't get enough! Corn on the grill is amazing in itself, but when it's spread with the creamy combo of mayo and sour cream (use low fat!), sprinkled with seasonings and drizzled with lime juice, it is irresistable! The smoky, creamy and bright flavors combine beautifully. Enjoy!

Grilled Corn Oaxaca Style
A creamy and flavorful coating for succulent grilled corn makes for the perfect side dish to any meal!
Serves 6

6 ears fresh corn with husks

2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
3 tablespoons finely grated Parmesan cheese
1 to 2 tablespoons chili powder
2 limes, cut into wedges
Vegetable cooking spray
1 1/2 teaspoons salt
1 teaspoon pepper

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)
Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.

Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.

Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.

Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.

Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.

Courtesy of My Recipes

Shrimp Creole with Blue Cheese, Apple and Celery Slaw

If you're ever in the mood for a spicy and sweet New Orleans-style dinner, this is the perfect meal! The Shrimp Creole has all of the flavors of New Orleans- succulent shrimp, slow simmered veggies, caramelized cayenne pepper and soul-food comfort. The Blue Cheese, Apple and Celery Slaw is a perfect accompaniment to the spicy entree with it's creamy dressing, sweet apples, crunchy celery and salty blue cheese. I'm warning you now- you may eat the whole bowl! This meal is so satisfying because of all of the complimentary flavors, and it is also interesting and exciting. But the best (and most unbelieveable) part? It's healthy! The Shrimp Creole is bursting with good-for-you veggies and low-fat shrimp, and the Slaw is made healthy with light mayo and buttermilk (which is low in fat). The meal is also very easy to make- you only need one pot for the Shrimp Creole, and while it simmers you can make the slaw. You'll even have time to enjoy a big glass of white wine! Cheers to the cook!

Shrimp Creole
Flavorful New Orleans ingredients in a healthy one-pot meal!

Serves 4 to 6

2 T olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp. cayenne pepper
2 cups seafood or shrimp stock
1 (28-ounce) can whole tomatoes in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
1.5-2 pounds medium shrimp, peeled and deveined
4 T. green onions, sliced
1 c. white or jasmine rice, prepared

Heat a large pot or Dutch oven over medium heat. Add oil. Cook garlic, onions, celery and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the stock, tomatoes, Worcestershire, hot sauce and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add the shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions. Serve in a large bowl with a scoop of rice on top.

Recipe adapted from Food Network

Blue Cheese, Apple and Celery Slaw
Crunchy, creamy and salty- the perfect cool down side dish!
Serves 4-6

4 ounces blue cheese
1/2 cup light mayo
1/2 cup buttermilk
1/2 tsp sugar
4 granny smith apples, thinly sliced
2 stalks celery, thinly sliced

In a small bowl, using a fork, combine the blue cheese, mayo and buttermilk until thick and lumpy. Combine the apples with the dressing, stir in celery, and refrigerate until ready to serve.

Recipe adapted from Rachael Ray

Beach Party! Pina Colada Shrimp, Mango Salsa, Asparagus with Crab Salad and Veggie Pasta Salad

Last weekend wasn't beach weather, but that didn't stop Kevin and me from hosting a beach themed dinner party with our friends Zach and Natalie. Kevin stirred up Hawaiian Mai Tai's while I made mango salsa with pita chips and pina colada shrimp with jasmine rice. The mango salsa was SO easy and delicious. And it's super healthy! The pita chips are flavorful and special, and really make the salsa's flavors pop. The pina colada shrimp was insanely delicious. I loved the combination of shrimp with pineapple, and the coconut-rum sauce screamed "take me to the beach!" as it soaked into a flavorful bed of jasmine rice. Zach and Natalie brought the salad and side dish- a lovely crab salad with capers and lemon atop asparagus and a veggie pasta salad with zucchini and sundried tomatoes. After a night of catchphrase and mai tai's we knew this was a dinner party to remember!

Pina Colada Shrimp with Jasmine Rice
A tropical treat made for the beach! 

Serves 4

1 pound raw shrimp
1 cup light coconut milk
1 cup chicken stock
1/4 cup Captain Morgan rum
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup shredded coconut, lightly toasted
1 can diced pineapple in juice, drained, 1/2 cup juice reserved
1 T. cilantro, chopped
1 T. parsley, chopped
1 1/2 cup Jasmine rice, prepared according to package directions
Extra virgin olive oil
Kosher salt and pepper

In a large skillet preheat 1 T. olive oil. Cook onion and garlic for 2-3 minutes until softened. Add rum and cook 1 minute while stirring, then add coconut milk, chicken stock, pineapple and pineapple juice. Bring mixture up to a bubble and simmer until reduced in half and slightly thickened, about 15 minutes.

Meanwhile, heat 1 T. olive oil in another sauce pan. Season shrimp with salt and pepper and add to skillet. Saute 2-3 minutes until pink. Add shrimp to thickened coconut-rum sauce and stir to combine. Stir in parsley and cilantro and serve on top of Jasmine rice with a sprinkle of toasted coconut.

Recipe adapted from Rachael Ray

Mango Salsa with Pita Chips
Fruity salsa and flavorful pita bring out the flavor of the Islands!
Serves 4-6

Salsa:
2 mangoes, peeled and diced
1/2 cup peeled, diced cucumber
1 T. finely chopped jalapeno
1/3 cup diced red onion
1 T. lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Pita:
3 pitas
2 T. extra virgin olive oil
1/2 tsp. ginger powder
1/2 tsp. paprika
1/2 tsp. kosher salt

Preheat oven to 350 degrees. Mix oil with seasonings and brush on pitas. Bake 12-15 minutes. Cut into chips and serve with salsa.


Asparagus with Crab Salad

Fresh stalks topped with creamy crab salad. 
Serves 4-6

2 small bunches of fresh green asparagus
1 cup mayonnaise
2 teaspoons Dijon mustard
Juice of one lemon
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup pressed capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 pound lump crabmeat, picked over for shells and cartledge

Bring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus. 

Recipe courtesy of Emeril Lagasse

Pasta Salad with Sun-Dried Tomatoes and Zucchini

Fresh veggies in a flavorful dressing with pasta. 

Serves 8

Salad:

1 lb. bowtie pasta
Fresh black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves

Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side. 

Recipe courtesy of Robert Irvine

Turkey Apple BLT's and Sweet Potato Fries

I love to make sandwiches when I don't really feel like cooking and want something easy and delicious for dinner. My favorite sandwiches incorporate both sweet and salty ingredients; you know, that magical combination that brings out the best in all the ingredients. (Prosciutto/Melon, Gorgonzola/Apple, Feta/Pear, Bacon/Grapes, Honey/Mustard you get it!) BLT's are a favorite, but I'm never quite satisfied with only three ingredients, so I always throw on extra meat and something special. This time, it was braeburn apple slices. The sweet-tart flavor of the apples contrasted beautifully with the smokey bacon, and the fresh and juicy crispness really elevated the texture. Alongside I made delicious oven-baked sweet potato fries. I always try to serve something warm on the side when I have a cold main course, and these fries were perfect! They are another example of sweet and salty, with a light cinnamon coating perfectly complementing the kosher salt and ketchup.

Turkey Apple BLT's with Honey Mustard
A delicious sweet and salty sandwich. 
Makes 2 sandwiches

2 small Ciabatta bread loaves, halved, or four slices of your favorite sandwich bread

8 slices smoked turkey
1/2 apple, thinly sliced
2 Roma tomatoes
1/4 c. thinly sliced red onion
4 slices bacon, cooked
Romaine lettuce
Swiss cheese, optional
Avocado, optional

Honey Mustard:
3 T. light mayo
1 T. dijon mustard
1 tsp. honey

Arrange the sandwich ingredients on the bread. Mix the honey mustard and spread on the top slice. Enjoy!


Sweet Potato Fries
Healthy and delicious with just about anything!

Serves 2

1 large sweet potato (or 2 small)
Extra virgin olive oil
1 tsp. Kosher salt
1/2 tsp. ground cinnamon

Preheat oven to 450 degrees.

Peel sweet potatoes and slice into wedges. Soak in a bowl of cool water for 10-20 minutes. Drain and dry thoroughly. (This helps them cook through and crisp more quickly.)

Arrange on baking sheet. Drizzle with EVOO and sprinkle salt and cinnamon to coat. Cook for 20-25 minutes, turning once, until slightly crisp and beginning to blister. Serve with ketchup.

Recipes by Sarah Saubert

Oven-Fried Chicken with Creole Cheddar Grits and Sweet-and-Sour Green Beans

I'm going to be honest- regardless of who I'm cooking for, I usually make whatever I feel like eating. Yes I take ingredient and cuisine preferences into consideration, but I never cook anything that I'm not excited to eat because, well, what's the point? My FAVORITE thing about knowing how to cook is being able to eat anything I want at any time. But, as I'm a pizza and pasta lover and could eat varieties of these two items every day of my life, I know that I need to expand my horizons and try to make new foods.

I recently had the pleasure of cooking dinner for Kevin and our good friend Stefan, and I tried my best to come up with a menu that I knew they would love AND I would enjoy cooking and eating. Enter a Southern fried chicken supper- my style! I kept the chicken relatively healthy by oven frying it, and served it with plenty of colorful sides. The Creole Cheddar Grits were creamy and flavorful, and made a perfect compliment to the crunchy chicken. I love to serve chicken on top of grits- it's Southern, fun and tasty! The Sweet-and-Sour Green Beans took a "boring" vegetable to a new level with the addition of the sweet caramelized shallots, a touch of sugar, and the punchy cider vinegar. So simpleand delicious! As for the other sides, well, I have a full time job you know, so I bought the sweet potato fries and coleslaw. Now that's easy!

Oven-Fried Chicken
Crispy, juicy chicken without the deep fryer! 
Serves 4

2 large eggs, beaten
2 cups panko (Japanese bread crumbs- SO good!)
1/2 cup flour
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp cayenne pepper
4 skinless, boneless chicken thighs or breasts, lightly pounded
1/2 cup canola oil
Lemon wedges, for serving

Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees.

Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the bread crumbs adhere.

Pour the canola oil onto the hot baking sheet. Carefully dip the chicken in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken for about 25 minutes, until gold and crispy, turning halfway through. Serve with lemon wedges atop the Creole Cheddar Grits.


Recipe adapted from Food and Wine magazine

Creole Cheddar Grits
A creamy bed for the crunchy chicken!
Serves 4-6

3 cups water
1 cup milk
1 T. Creole seasoning
1 tsp salt
1 cup quick cooking grits
2 T. butter
1 cup shredded cheddar

In a large sauce pot combine the water, milk, Creole seasoning and salt. Bring to a boil. Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5-7 minutes. Remove from heat and stir in butter and cheese.

Recipe adapted from Food Network

Sweet-and-Sour Green Beans

Fun flavors makes you want to eat your veggies!
Serves 4

3/4 pound green beans (fresh or frozen)
2 T olive oil
1 shallot, minced
2 T cider vinegar
1 tsp. sugar
Salt and pepper

If using fresh green beans, place them in a steamer basket set over a large saucepan of boiling water. Steam until bright green and crisp-tender, about 5 minutes.

If using frozen beans place in skillet and cover with water. Boil for 2-3 minutes until tender.

In a medium skillet heat the oil. Add the shallot and cook over medium-high heat, stirring, until softened, about 2 minutes. Add the vinegar and sugar; stir to dissolve the sugar. Remove from the heat and add the beans. Season with salt and pepper, toss well and serve.


Recipe adapted from Food and Wine magazine

Wine of the Night

Chateau Ste. Michelle Sauvignon Blanc
Columbia Valley

With a fried chicken dinner I knew I wanted to serve a crisp, light and refreshing wine, and Sauvignon Blanc is one of my favorites. This wine is crisp and clean, and offers fresh aromas and flavors of lemongrass, apple and melon. And at $8/bottle you can drink it any night!

Lasagna and Lemon Parsley Bruschetta

Is there any food more comforting than lasagna? Layers of pasta, mounds of meaty tomato sauce and gooey melted cheese, all in one lovely dish. Yum! Lasagna is a food that I always make without a recipe, and that's because making lasagna is an art, not a science. There are very few right or wrong ingredients, the technique is as elementary as building blocks, and the finished product is always a version of delicious.

Here's the philosophy- you have two things to prepare. #1- a meaty tomato sauce; and #2- the ricotta mixture. After that it's just cheese, noodles and layering! And don't hesitate to add any extra ingredients you have laying around.  Goat cheese? Add it to the ricotta mixture. Love veggies? Add a green pepper, zucchini and/or mushrooms to the tomato sauce. Love meat? Add as many varieties as you have on hand. Anyone can make this classic dish. Here is my no-fail technique. Enjoy!

Classic Lasagna
Meaty, cheesy, delicious. Sold! 
Serves 4-6

Meaty tomato sauce:
1/2 lb. spicy Italian sausage
1/4 lb. lean ground beef

28 oz. can crushed tomatoes
1 onion, diced
3 garlic cloves, diced
2 T. tomato paste
1 T. olive oil
1 tsp. dried oregano
Kosher salt and pepper
Optional: Green pepper, zucchini, mushrooms, rosemary

Ricotta mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
2 T. fresh parsley, chopped
Kosher salt and pepper
Optional: 4 ounces goat cheese

Other ingredients:
1/2 lb. lasagna noodles (no bake or, if using regular, boil until pliable)
1/2 lb. shredded mozzarella cheese
Extra Parmesan Cheese

Preheat oven to 400 degrees

To prepare meaty tomato sauce: Heat olive oil in large skillet over medium high heat. Add onion and a pinch of salt (and any optional veggies) and saute for 3-4 minutes. Add garlic and cook until fragrant, about 2 minutes. Push to the side and add meat to the center. Break up with wooden spoon and stir as it begins to brown. Once lightly browned mix everything in pan together. Stir in tomato paste and oregano until combined. Reduce heat to medium and add the can of crushed tomatoes, a pinch of salt and some pepper. Simmer for 15-20 minutes until sauce is thickened. Remove from heat.

To prepare ricotta mixture: Combine all ingredients in a medium bowl and mix well. Set aside.

To assemble lasagna: Put a spoonful of meaty tomato sauce on bottom of 8x8 dish. Add a layer of pasta using 3 or 4 lasagna noodles. Spread 1/3 of ricotta mixture on top of noodles, then top with 1/3 of the shredded mozzarella cheese. Then add enough meaty tomato sauce to saturate. Repeat process with noodles, ricotta, mozzarella and sauce twice more. To finish it off top meaty tomato sauce with shredded mozzarella and some extra Parmesan cheese.

Bake in oven for 30 minutes. Let set for 5-10 minutes before serving.

Lemon Parsley Bruschetta

The light lemon flavor perfectly complements the hearty lasagna. 

Italian or French bread, sliced into 1/2 inch pieces
Equal parts lemon juice and olive oil
Kosher salt
Fresh parsley, chopped

Preheat oven to 400 degrees.

Mix equal parts lemon juice and olive oil in a bowl. Brush onto bread. Sprinkle with kosher salt and add half of the chopped parsley. Bake for 10 minutes. Remove and add the remainder of the parsley. Serve.


Wine of the Night: 
Imagery Estate Winery
2006 Pallas
Sonoma Valley

Kevin and I received this bottle as part of our Cosentino Wine Club shipment. At $75 it is a special occasion wine, but we opened it without anything to celebrate. It was a Saturday night, and we figured going out for a nice Italian dinner with wine would cost even more, so in fact we were saving money! Gotta love the logic. :)

This estate blend has structured flavors of dark cherry, with notes of cocoa, herbs, and sweet earth. Fully integrated tannins give way to a long, balanced finish. The 2006 vintage of Pallas is made up of 46% Malbec and 40% Cabernet Sauvignon and 14% Merlot.

I found it light and fruity on the nose, almost mild enough to pass for a Pinot Noir. But then I tasted it, and that gorgeous California Cabernet jumped out and popped me. With the merlot and malbec combo it was perfectly drinkable even without food. But with food? Glorious. It's so fun to be part of a wine club and get to try new and different wines!