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Posts Tagged ‘pasta’

by Caitlin Saniga

Pasta with mushrooms and bacon

This is my idea of a hearty winter dish. Mushrooms, bacon, sauteed yellow onions and Parmesan cheese all rank high on my list of favorite comfort food ingredients.

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by Caitlin Saniga

Avocado perciatelli alfredo

This is one of those dishes that I probably never would have thought of on my own but is a total “duh!” combination. It’s creamy and rich, and your significant other will worship you if you whip it up on date night.


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by Sarah Steimer

Mac and cheese with cauliflower, tomatoes and mustard breadcrumbs

It’s mac and cheese season! But that doesn’t mean it has to be all heavy. Swapping out some of the pasta with cauliflower helps to lighten the dish, along with folding in greens and using skim milk.

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by Sarah Steimer

I've been picking up these little gold cherry tomatoes from the farmer's market for weeks now, and I'm in love with them. I've eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.

I’ve been picking up these little gold cherry tomatoes from the farmer’s market for weeks now, and I’m in love with them. I’ve eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.


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by Caitlin Saniga / photo by Joel Hawksley

Chicken, tomato and olive rigatoni

The best part about this dish is the fresh basil. Load each plate with torn-up herbs and a mound of shredded Parmesan cheese, if you have it.


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by Sarah Steimer

Can't find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).

Can’t find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).


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by Sarah Steimer

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Sometimes the easiest dinner is just a little pasta tossed with fresh vegetables and garlic, then topped with a sprinkle of cheese. I had just picked up my first zucchinis of the summer — and my first bag of pea shoots ever — and this dish was what came to mind.


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by Sarah Steimer

Some days I really crave a good Mediterranean-style meal with really bold flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).

Some days I really crave a good Mediterranean-style meal with really bold, simple flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).


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by Sarah Steimer

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. It was just such a well-rounded dish. And take note: Don't be afraid to add more of the cooking water than you think you need to. Better for the pasta to be a little sloppy that too sticky and paste-like.

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. Plus the colors are fantastic. It was just such a well-rounded dish. And take note: Don’t be afraid to add more of the cooking water than you think you need. Better for the pasta to be a little loose than too sticky and paste-like.

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by Caitlin Saniga

Use herbs to the max in this recipe. I chopped up about a cup of parsley, basil and chives for each serving.

My recommendation: Use herbs to the max in this recipe. I chopped up about a cup of parsley, basil and chives for each serving. My plate probably had 1-2 servings of vegetables by the time I tossed everything together.


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