Spinach & Bow Tie Pasta

Here is an Ina Garten recipe that I got my family and friends hooked on. Ina's recipe is called "Broccoli and Bow Ties" and it can be served as a side dish or by itself. I started making it with fresh spinach for something different and yes, I have to admit, I wanted to use up the spinach I had in the fridge. By using the spinach I also cut out having to cook the broccoli because I used the fresh, pre-washed spinach in a bag. This is another recipe that can be made ahead and reheated when ready to serve. The recipe below has been doubled already because I like leftovers and I am sure you will too.

Ingredients:

• Kosher salt
  
• 1 Large bag fresh, pre-washed spinach
  
• 1 Pound farfalle (bow tie) pasta
  
• 4 tablespoons unsalted butter
  
• 4 tablespoons good olive oil
  
• 2 teaspoons minced garlic
  
• Zest of 2 lemon
  
• 1 teaspoon freshly ground black pepper
  
• 2 teaspoons salt
  
• 2 tablespoon freshly squeezed lemon juice
  
• 1/2 cup toasted pignoli (pine)nuts
  
• Parmesan cheese, optional
  

Cook pasta in a large pot of boiling salted water according to the package directions, about 12 minutes.

In a small pan, toast pignoli nuts being careful not to burn (you just want them lighltly browned). Remove from burner when done and set aside.

When pasta is almost done, melt butter and oil together in a small saute pan. Next add garlic and lemon zest. Cook over medium-low heat for 1 minute.

Remove butter/oil mixture from burner and add salt, pepper and the lemon juice.

When pasta done, drain well and put in large bowl (do not rinse pasta). Add fresh spinach and pour butter/oil mixture on top of pasta and spinach.

Fold all ingredients together, adding pignoli nuts and parmesan cheese until well combined.

IF MAKING WITH BROCCOLI: Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon, place in large bowl and set aside. When broccoli is removed from water, add pasta and cook.

Source: Ina Garten, Barefoot Contessa Family Style,2002

Poorman's Supper

Here is a quick meal that some of you may have already tried. Evidently it's been around a long time, but I recently got the recipe from a friend at work. It reminds me of beef stroganoff only with hamburg, thus the name Poorman's Supper. It's easy to make especially if you don't have a lot of time and can be made ahead and reheated. Serve it with a salad (the red leaf lettuce in the picture is from the Farmers Market) and you are good to go.

Ingredients:

• 1 Tablespoon olive oil
  
• 1 Small onion, chopped
  
• 2 Cloves garlic, chopped
  
• 1 8 ounce container sour cream
  
• 1 8 ounce can mushroom pieces, drained (fresh mushrooms are even better)
  
• 1 10 oz. can cream of mushroom soup
  
• 1/3 to 1/2 cup milk
  
• 1 lb. ground beef
  
• 1 lb. box rotini (cork screw pasta), cooked
  
• Parmesan cheese to taste
  
• Salt and Pepper to taste
  

In large pot of boiling salted water, cook pasta until firm (al dente).

In another pan, saute the onions and garlic in olive oil.

Add ground beef and mushrooms. Season with salt and pepper until cooked thoroughly. Once complete, drain the grease from the pan.

Add the soup and milk to the beef mixture, stirring until blended. Continue cooking on medium heat for 5 more minutes.

Drain the pasta and fold into the beef mixture. Once blended, stir in the sour cream and continue to cook on medium low heat for 5 to 10 minutes.

Season with salt, pepper and parmesan cheese and serve.

Zucchini Bread

On a recent trip to the local farmers market, I bought three large zucchinis (they were three for $2.00 so I couldn't resist). I had originally planned to make two loaves of zucchini bread, but ended up with four loaves of bread and 18 muffins. Luckily the zucchini bread and muffins freeze well. I have tried alot of zucchini bread recipes but this one seems to get rave reviews whenever I serve it. I think putting the crushed pineapple in it makes it different and really moist.

Ingredients:

• 4 eggs
  
• 2 cups granulated sugar
  
• 1 cup oil
  
• 1 teaspoon vanilla
  
• 3 1/2 cups unsifted unbleached all purpose flour
  
• 1 1/2 teaspoons baking soda
  
• 1 1/2 teaspoons salt
  
• 1 teaspoon cinnamon
  
• 2 cups zucchini (cut ends off and grate with skin on)
  
• 3/4 teaspoon baking powder
  
• 1 cup crushed pineapple crushed, drained
  
• 1 cup raisins (optional)
  
• 1 cup finely chopped walnuts (optional)
  

Grease and flour 2 2-lb loaf pans and preheat oven to 350 degrees F.

Grate zucchini and let drain in a colander.


In a large bowl beat eggs. Gradually add sugar, then oil, then vanilla.

In another bowl measure out all dry ingredients(flour, baking soda, salt, cinnamon and baking powder).

Stir dry ingredients into wet ingredients until blended.

Squeeze excess water out of zucchini and fold into batter.

Fold in crushed pineapple and if desired, raisins or walnuts.

Bake onlowest rack of oven 55 minutes, let stand 10 minutes and remove from pans.

Fresh Produce: My Weekly Farmers Market Trip

Fruits and vegetables can be found at local Farmers Markets now that summer is fast approaching. Not only is everything fresh, but the price is right too. Luckily in our area we have a farmers market year round. Now that my husband and I are hooked, we have made it a ritual visiting the farmers market on Saturday's to get our fruit and veggies. Of course, we have to stop for breakfast on the way back home(food shopping makes me hungry). Since finding the local farmers market, we don't even buy produce in the supermarket anymore. The potatoes are unbelievable, along with the green beans, zucchini, red leaf lettuce, peaches, and vine ripe tomatoes. I could go on and on. Last week I made zucchini bread and muffins(I will put the recipe on the next blog). Tonight we are trying the corn on the cobb.....can't wait for dinner!
Look online for farmers markets in your area, I think you will find yourself going back weekly to get your produce there too.