Improvisational Basil Pizza

In the midst of making pizza, I discovered I didn't have any tomato sauce!  So I improvised and used olive oil and frozen basil leaves instead.  The result was a delicious white gourmet pizza and a good use of our frozen bumper crop of basil from last summer.  Definitely something we'll have again!

Italian Sausage Spinach Lasagne

Sometimes the Lasagne Fairy visits our house!  When I get home from work there is a prepared lasagne in the fridge with instructions for cooking.  All I have to do is throw it in the oven!  Not only is the Lasagne Fairy's visit a treat for me...Cory is happy because he loves sausage!  Luckily I found a local sausage company, so I can feel a little better about purchasing and eating meat.  This week I used fresh spinach from our CSA!  Although you *can* make this recipe with uncooked lasagne noodles, the Lasagne Fairy recommends cooking the noodles first for a perfect lasagne!

Italian Sausage and Spinach Lasagna 
Adapted from fortheloveofcooking-recipes.blogspot.com

Ingredients

.875 lb Italian sausage

1 small yellow onion, diced
1 pinch of red pepper flakes
2 cloves garlic, minced
15 oz ricotta cheese
1 egg
1 lb fresh spinach leaves, chopped or 1 box frozen spinach, thawed & drained

2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp fresh nutmeg, grated
1/2 cup of Parmesan cheese (divided)
2 1/2 cups mozzarella cheese, shredded (divided)
1 jar Newman's pasta sauce

1 box Lasagna noodles

Preheat oven to 375 degrees. 

In a skillet, cook the Italian sausage, breaking it into crumbles. 

Add the onions and a pinch of crushed red pepper flakes and cook until the meat is brown.

Add the garlic and cook for 60 seconds.

Remove from heat and drain any grease.
In a large bowl, mix ricotta, egg, spinach, basil, parsley, oregano, nutmeg, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese.
Layer a 9 x 13 inch baking pan with: sauce, noodles, ricotta, noodles, sauce, sausage, noodles, ricotta, noodles, sauce & remaining cheese.

Bake covered for 30 minutes. 

Uncover and bake for 10-15 minutes, or until cheese is melted.

Creamed Greens and Spring Onions with Pasta

Last week I used the delicious spinach from our CSA and spring onions from our garden to make...

Creamed Greens and Spring Onions with Pasta
Adapted from smittenkitchen.com

Ingredients
1 lb greens (Swiss Chard and Spinach work nicely), remove stems and slice into ribbons
3 spring onions, sliced
1 clove garlic, minced
3 T butter
3 T flour
1 3/4 c milk
1/2 c parmesan
salt and pepper
1 lb pasta, cooked

1) Wash the greens and do not dry them.  Place them in a large pot over high heat.  Cook covered until wilted (about 6 minutes).
2) Place greens in a mesh strainer and press out any extra liquid.  Set aside.
3) Using the same pot, cook the onion and garlic in the butter over low heat until softened.
4) Stir in the flour.
5) Gradually add the milk, stirring constantly.  Stir in the parmesan.  Cook until thickened.
6) Stir in the greens and pasta.  Salt and pepper to taste.

Macaroni & Cheese

So much better than Mac & Cheese from a box...and not that much more work! Definitely one of our favorites! We've been experimenting with different spice combinations for a less traditional macaroni and cheese.

MACARONI & CHEESE
From Liz
Serves 4.

Ingredients:
16 oz macaroni
2 T butter
2 cloves garlic, minced
2 T flour
1/4 t cayenne pepper
2 c milk
1/2 t salt
2 1/2 c cheddar cheese, grated
*Optional seasoning:
          1/2 t ground mustard + 1 t dried thyme

Cook the pasta.
Meanwhile, melt the butter in a large sauce pan.
Add the garlic and pepper and optional spices. Cook for 1 min.
Add flour. Cook 1 min, stirring constantly.
Gradually add the milk, stirring constantly.
Add the salt and simmer 2 min.
Stir in the cheese and melt completely.
Drain the pasta and add to the sauce.

Optional: Cover with breadcrumbs and bake at 350-degrees F for 30 minutes.

Spinach Calzones

You can fill calzones with all sorts of yummy pizza toppings.  Spinach calzones are a delicious spring meal!

SPINACH CALZONES
From Zack & Liz

Makes 6 calzones.

Ingredients:

Quick Rise Pizza Dough

1 box frozen spinach, thawed and drained
½ onion, chopped
1 t basil leaves
¼ lb cheddar cheese, grated
salt &pepper

1) Make Quick Rise Pizza Dough

2) While the dough is rising, sauté spinach, onion, & basil.
3) Divide dough into six balls.
4) Flatten dough into rounds, approximately 6” in diameter.
5) Spoon filling onto dough onto half of the circle.
6) Top with cheddar cheese.
7) Fold dough into half circles and pinch the edges closed.
8) Slice tops lightly with a knife.
9) Cook 20 minutes until golden brown.
10) Serve with warm pizza sauce. 

Orzo With Feta And Olives

This is a great summer dish and a popular addition to potlucks. Be careful not to add too many red pepper flakes or it will be spicy! You can also add halved cherry tomatoes for variety.

ORZO WITH FETA AND OLIVES

Serves 6.

Ingredients

1 ½ c orzo
1 head broccoli, cut into florets
¼ c olive oil
3 T pine nuts
½ t red pepper flakes
¾ c feta cheese, crumbled
¾ c black olives, sliced
1 c cherry tomatoes, halved
½ c parmesan cheese, shredded
¼ c fresh basil leaves, chopped

1) Cook orzo.
2) Steam broccoli.
3) Put orzo and broccoli in a large bowl.
4) Pour oil and nuts over orzo. Mix to coat.
5) Add feta, olives, tomatoes, parmesan, and basil. 

Focaccia

Delicious served with soup in winter!

FOCACCIA 

From my mom

Ingredients
1 c warm water
2 t yeast
2 t sugar
¼ c olive oil
1 1/2 c white flour
1 ½ c whole-wheat flour
Coarse sea salt

1) In a large bowl soften the yeast with water and sugar.
2) Add olive oil and flour.
3) Knead.
4) Let rise in greased bowl for 1 hour.
5) Punch down.
6) Roll out to fit in a 9x13 pan.
7) Use a chopstick to make holes in the top.
8) Sprinkle with sea salt.
9) Let rise for 15-20 min.
10) Bake at 450 for 12-15 minutes.

Pesto

Yum!  Make a bunch of pesto with the summer basil crop and freeze it in ice cube trays to enjoy all winter long.  To defrost, just thin with boiling water.

Pesto 

from my dad

Ingredients

½ c parmesan cheese
1 c fresh basil leaves (or arugula)
¼ c pine nuts
4 cloves garlic
¼ - ½ c olive oil
Salt

1) Blend cheese, basil, pine nuts, and garlic in food processor until smooth.
2) Gradually add olive oil.
3) Blend until smooth.
4) Before serving thin with boiling water.
5) Serve over warm pasta.

Linguini With Walnut Sauce

Fancy enough to serve when you have company for dinner!  Easy enough for a busy weeknight!  You can make it ahead of time and freeze it, too.

LINGUINI WITH WALNUT SAUCE

from my dad

Ingredients

½ c olive oil
2 cloves garlic, minced
¼ t pepper
2 t dried basil
2 c parmesan, grated
1 c warm water
1 c broken walnuts
6 c (3/4 lb) hot cooked linguini pasta

1) Place oil, garlic, pepper, and basil in an electric blender. Blend until smooth.
2) Add cheese and ½ c water. Blend until smooth.
3) Add nuts and remaining water. Blend until smooth and thick.
4) Heat sauce gently and serve over hot pasta.

Basil Cream Sauce Over Pasta

A quick and easy pasta dish. You can mix and match the vegetables, depending on what's in season!

BASIL CREAM SAUCE OVER PASTA

from Zack & Liz
Serves 2.

Ingredients
Pasta
1 red pepper, chopped
1 handful green beans, chopped
1 handful frozen corn
¼ onion, chopped
1 T butter
1 ½ T flour
1 c milk
1/8 t salt
¼ c parmesan cheese, grated
1 T dried basil
pepper

1) Cook pasta.
2) Sauté red pepper, green beans, corn, and onion.
3) Melt butter in a separate pan.
4) Add flour and stir until absorbed.
5) Add milk and salt.
6) Over medium heat, stir until thickened.
7) Remove from heat and add parmesan cheese, basil, and pepper.
8) Pour over vegetables and warm pasta.

Low Maintenance Risotto

Mmm! Risotto is such a great comfort food.  Best of all, this recipe doesn't require the constant stirring that most risotto recipes do. Although, I do find that it takes longer than 8-10 minutes for the water to absorb. Enjoy!

LOW MAINTENANCE RISOTTO

from Real Simple Magazine

Ingredients
3 T butter
1 medium onion, finely chopped
salt (optional) & pepper
1 c Arborio rice

1/2 c dry white wine
3 1/2 c chicken or vegetable broth
1/2 c grated parmesan cheese
2 T chopped fresh parsley

1. Melt the butter in a large skillet over medium heat.
2. Add the onion, 1/2 t salt and 1/4 t pepper. Cook until softened, 6-8 minutes.
3. Add the rice and cook, stirring for 2 minutes.
4. Add the wine and simmer until absorbed.
5. Add half the broth and simmer, stirring once until absorbed 8-10 minutes.
6. Add the remaining broth and simmer, stirring once until the rice is tender and creamy, 8-10 minutes.
7. Stir in the parmesan cheese and sprinkle with parsley.

We plan to branch out and try variations on risotto very soon. Do you have any favorite recipes?

Quick-Rise Pizza Dough

This recipe makes pizza an easy weeknight meal!  No more waiting for the dough to rise!

QUICK-RISE PIZZA DOUGH
from Liz

Serves 4.

Ingredients:
1 1/8 c warm water
1 package or 2 1/4 t yeast
1 t sugar
1 t salt
1 T olive oil
3 c flour (I use 1 c whole weat and 2 c white flour)
cornmeal
8 oz pizza sauce (tomato sauce with basil & oregano works great!)
mozzarella cheese
toppings

Preheat the oven to 425-degrees F.
Soften the yeast in water for 5 minutes.
Add sugar, salt, and olive oil.
Mix in flour gradually.
Knead the dough until smooth.

Sprinkle cornmeal on the baking sheet.

Roll out dough and lay it on the baking sheet.
Let the dough rise 15 minutes, while you prepare the toppings.
Brush with olive oil and pre-bake it for 10 minutes.
Add toppings. (We like to put the toppings under the cheese so they stick to the pizza better.)
Bake 10-15 minutes or until cheese is melted.
Let cool for a few minutes before cutting.

Our favorite toppings combinations:

• Olives & bell peppers
• Pesto, olives, pine nuts, sun-dried tomatoes, & feta (no tomato sauce)
• Pesto & pear (no tomato sauce)
• Olive oil, fresh basil leaves, mozzarella, & olives