Back in the Saddle Again: Smoked Gouda Macaroni and Cheese

I know that I have been MIA lately. To provide full disclosure on the subject: I have honestly been much more interested in ordering pizza and watching the Olympics than lighting a fire in the kitchen. I am no avid sports fan, much to my husband’s dismay. However, I love the Olympics, particularly the Winter Olympics. When I was younger I used to dance around my parents’ house pretending to be a figure skater. In fact I did it in my own house just the other night as I was demonstrating to my husband the intricacies in identifying different skating jumps. Anyone want to see a single loop jump done on carpet?

While Sundays are typically my marathon cooking days, I awoke early today and had a jam-packed day including an excellent Pilates class, an airport run, and a delicious dinner at my parents’ house. I still managed to squeak in one recipe to make some food for a dinner or two this week.

My sister first introduced me to this recipe over a year ago. She started making this for her son when he first began eating whole foods. She made it with regular gouda cheese (instead of smoked), but she sold it on me either way. This is a mac ‘n’ cheese that you can feel good about. For the record, Cooking Light states that it has 399 calories per 1 ¼ cup serving size. It is packed full of spinach and the cream sauce is made with fat-free milk. Although the recipe calls for regular macaroni pasta, I use multigrain pasta, such as Barilla Plus. The cheese adds smoky flavor to this vegetarian dish. I use breadcrumbs sparingly in this dish, and I think that they could be omitted altogether.

Smoked Gouda Macaroni and Cheese
(From Cooking Light, March 2003)
Ingredients
1 tablespoon butter
¼ cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
½ teaspoon salt
¼ teaspoon black pepper
½ cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 ½ ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preparation
Preheat oven to 350°F.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure ½ cup.

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350°F for 15 minutes or until bubbly.

Seafood Season: Spaghetti with Clams

It is the time of the year when fast food chains start advertising their “fresh fish sandwich” on television commercials, and most restaurants will serve clam chowder as their soup du jour on Fridays. We also know this time as Lent. Dietarily speaking, Fridays during Lent are no different than any other day of the year for me, however we make special consideration for my husband to avoid meat. This means lots of seafood in our house, which makes us both happy.

I began making a clam and pasta recipe when I was a teenager. It was one of the recipes in my repertoire that I would cook on my own. A few years ago, I found a similar recipe by Giada de Laurentiis. We tried it, and with her alterations, we quickly let her Spaghetti with Clams take the place of our old Clam Sauce with Linguine.

The old version that I made used dried herbs and a regular onion. Giada’s use fresh parsley, lemon zest, and shallots, making it taste so bright and fresh. Her recipe calls for Manila clams, but to keep this recipe easier and more affordable, I use canned clams. If you decide to use canned clams, this recipe is pantry-friendly (most of the ingredients you can keep on-hand), and easy to make any night of the week!

Spaghetti with Clams
(Adapted from Everyday Italian)
Ingredients
1 pound dried spaghetti
½ cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 ½ pounds Manila clams, scrubbed clean (Kate uses 2 or 3 cans (6.5 oz.) minced clams, drained)
½ cup fresh parsley, chopped
½ cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large sauté pan. When almost smoking, add shallots and garlic and sauté until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. (If using canned clams, cook until thoroughly heated.)

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam sauté pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being careful not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

His Birthday: Pollo Parmigiana (Breaded Chicken Breast with Parmesan)

I would like to wish my amazing husband a very happy birthday! We both have long work days ahead of us, and he has class in the evening, but we’re going to steal a quick hour in between for an elegant dinner together.

Chicken Parmesan is one of his favorite foods. He’ll order it out, and I’ll make it occasionally. I’ve tried a few different recipes over the years, and while I don't make Chicken Parmesan frequently, I try to make it each year around his birthday. Last week I tried one from my new Main Street Ventures cookbook. My husband loved it, and it may have been one of his favorites.

I have the recipe listed below as it is in the book, however I’d like to point out that the recipe for the tomato basil sauce makes much more than you need. If you’re not looking for leftover sauce, I’d cut what is listed below into a third. (Or, you can always freeze the remaining sauce in two-cup portions.)

Happy Birthday, Old Man Sweetheart!

Pollo Parmigiana (Breaded Chicken Breast with Parmesan)
(From Mainstreet Ventures Distinctive Recipes)
Ingredients
1 egg
¼ cup milk
¼ cup flour
3 cups Panko bread crumbs
1 Tbs. garlic, minced
½ cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
¼ cup Italian parsley, chopped
4 (5 oz.) skinless, boneless chicken breast
Coarse salt and ground black pepper

Cooking and assembling the chicken
1/3 cup olive oil
2 cups Tomato Basil Sauce (see recipe below)
½ lb. Spaghetti, cooked al dente
4 slices mozzarella cheese, thinly sliced
2 Tbs. Parmesan cheese, grated
4 fresh basil leaves, as garnish

Directions
Heat oven to 400°F.

In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the chicken and sauté on each side for approximately 3 minutes, or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts and chicken is cooked.

In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast.

Sugo di Pomodore (Tomato Basil Sauce)
(Makes 2 Quarts)
Ingredients
3 (24 oz.) cans chopped tomatoes (recipe recommends Hunts)
½ cup extra virgin olive oil
6 medium size garlic cloves
1/3 cup tomato puree
2 cups fresh basil leaves, loosely packed, coarsely chopped
1 ½ Tbs. coarse salt
2 tsp. freshly ground black pepper
1 Tbs. honey or pinch of sugar (optional)

Directions
In a food processor or blender, puree the olive oil and garlic. Pour mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

Busy Weekend, Easy Dinner: Angel Hair with Sun-dried Tomatoes and Goat Cheese

It’s been a busy weekend. I feel as though I’ve been having a lot of those lately, but it is the honest truth. Long weeks; busy weekends. We enjoyed Friday night with some friends playing board games by candlelight. The tradition started last spring when we had these friends over to our place for dinner, the same night as Earth Hour. As recommended, we powered down in our house, and lit an array of candles while we played board games. After the prescribed time was up, we didn't want to turn the lights back on. It was so much fun that we’ll never be able to turn back now!

On Saturday I ran errands and tried to start a mushroom lasagna before attending an awards ceremony, as I was being recognized as the nominator of an award recipient. Today we labored away working on cleaning out my mother-in-law’s old home. The task was enormous, and I am so grateful to my wonderful family for stepping up to help without hesitation. My mother prepared a delicious spread for when we were ready to break for lunch. The men ate ham sandwiches, while I enjoyed her egg salad. For dessert we had homemade chocolate chip cookies and pumpkin rice pudding (which she appropriately added chocolate too – we do love that combination). We made a good dent (with the food and the house), but our work is yet to be done.

At the end of the day, my husband and I returned home entirely exhausted, and much in need of a homemade meal. My lasagna was waiting to be finished, but we couldn’t curb our hunger long enough for that to be completed. I went to my go-to recipe for when I want a quickly made meal from scratch, using pantry ingredients. I’ve made this many times and it never disappoints. I keep all of these ingredients in my pantry, and always have some goat cheese on hand (it has a very long refrigerator life for a cheese!). If I don’t have any Italian parsley, I’ll just omit it, even thought it adds some nice contrasting color to the pasta.

You may have noticed that tomato paste is one of my favorite ingredients, and I’ll jump at any opportunity to cook with it. The intensity of the tomato paste, the sweetness of the sun-dried tomatoes, and the tanginess of the goat cheese make this a delicious pasta. The goat cheese also adds a creamy texture. You can use any kind of pasta, but I like using angel hair with this recipe because it cooks so quickly. On different occasions, I’ve added chicken, shrimp, scallops, or lump crab to this pasta to add some protein. I also think a fillet of grilled swordfish would be delicious served with it!

Angel Hair with Sun-dried Tomatoes and Goat Cheese
(Adapted from Everyday Pasta)
Ingredients
1 (8.5 oz.) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1 (6 oz.) can tomato paste (preferably with Italian seasoning)
1 cup dry white wine
1 pound angel hair pasta
Salt and freshly ground black pepper, to taste
½ teaspoon crushed red pepper flakes
5 oz. soft fresh goat cheese, coarsely crumbled
3 tablespoons fresh Italian parsley, chopped

Directions

Heat 3 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt, pepper, and crushed red pepper flakes. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Shrimp Suggestion: Lemon Spaghetti with Shrimp

Just a couple of hours ago, my friend Dana posted a comment on the blog that she had tried a couple of my recipes. She mentioned that she couldn’t get enough of the Lemon Pepper Pappardelle Pasta with Basil, and that she had also added some shrimp to it. Her comment made me think of a similar dish that I like to add shrimp to myself! (And thanks, Dana, great suggestion!)

This recipe for Lemon Spaghetti is so easy and so delicious. It works well as an entrée, particularly with the addition of some cooked shrimp, chicken, or scallops. It also works as a great accompaniment. You can serve it hot, or at room temperature, and you can also have fun trying different shapes of pasta.

The original version of this recipe is from Giada de Laurentiis’ Everyday Italian, however a few years ago I started adding Trader Joe’s Colossal Butterfield Shrimp marinated in garlic and herbs (found in their frozen section), and never looked back! The TJ’s shrimp are flavored perfectly for this dish, and all you have to do is put the frozen shrimp under the broiler for a few minutes, and then they pop right out of their shells. This comes together quickly with little hassle, so it's perfect for a night that you want a homemade meal but don't really feel like cooking.

And while this has nothing to do with cooking, I'd like to mention a very cool blog I have recently stumbled upon. 365 days. 365 items of clothing. 365 dollars. (Plus "before" and "after" photos.) Marisa over at New Dress A Day has a lot of creativity and can really work a sewing machine!

Lemon Spaghetti with Shrimp
(Adapted from Everyday Italian)
Ingredients
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
½ cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
½ - 1 pound cooked shrimp

Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt, pepper, and crushed red pepper flakes. Toss with lemon zest, shrimp, and chopped basil.

Leftover Meat: Kate's Chunky Chicken Noodle Soup

My husband and I have enjoyed our long weekend by putting up our Christmas tree, catching up on our favorite television shows, and trying to make a dent in the plentiful leftovers from our Thanksgiving dinner. Not having to cook for several days gave way for time to catch up on sleep and cleaning. However today I found myself cooking up a storm to prepare for a long and busy week ahead. I’d imagine that many people are currently trying to find innovative ways to finish up food from last Thursday. While we typically enjoy Thanksgiving leftovers in their original state, if I have a lot of turkey, I’ll sometimes turn it into a soup.

My husband loves my homemade chicken noodle soup. After Thanksgiving, turkey meat and turkey broth can take the place of chicken, however I’ll make this recipe throughout the winter with chicken. I find myself buying rotisserie chickens for various recipes, and I’ll use the leftover meat (usually dark meat) to toss into this soup. It’s also a great way to use up any leftover celery and carrots in my refrigerator. I like to use the crinkle-cut carrots, because they look nice, however today I had leftover shredded carrots from a recipe I made for myself.

I have adapted my soup to match my husband’s preferences, which includes a lot of egg noodles (you can substitute whichever pasta you prefer). I make it particularly chunky for him, but if you like more broth, you can add a fourth container of broth. The peas and parsley add a lot of color to the soup. By using cooked chicken and letting the pasta cook in the soup, this is a very easy recipe. These days you can even purchase your mirepoix pre-chopped at the grocery store to make this even quicker. This makes a ton of soup. You'll be set for the week!

Kate’s Chunky Chicken Noodle Soup
Ingredients
2 Tbsp. olive oil
1 large onion, chopped
1 cup celery, chopped
1 cup carrots, chopped (or shredded, or sliced)
2 garlic cloves, minced
4 (32 oz.) containers of low sodium chicken broth (use only 3 for an extra chunky soup)
3 bay leaves
1 (16 oz.) package broad egg noodles
2 cups chicken, shredded or diced
1 cup frozen peas, thawed
½ cup fresh Italian parsley, chopped
Salt and freshly ground black pepper, to taste

Directions
In a large stock pot, heat olive oil over medium-high heat. Add onion, celery, and carrot. Cook for approximately 10 minutes, until vegetables are tender. Add garlic, salt, and pepper, and cook for 1 minute. Add chicken broth and bay leaves, and bring to a boil. Add egg noodles and reduce to low heat. Simmer for approximately 20 minutes, until noodles are cooked. Add chicken, peas, and parsley. Discard bays leaves and serve immediately.

Squash Sauce: Rigatoni with Squash and Prawns

As I made my last tomato purchase of the year at the farmers' market last week, I also made my first butternut squash purchase. The squash were on the tiny side, so I actually got two. Butternut squash is a vegetable that many of us may have eaten early in life (in the form of baby food), but probably strayed away from into our childhood and adolesence. If you haven't had a butternut squash during your adult life, I'd encourage you to revisit it! It is naturally sweet, creamy, and very healthy. It can be challenging to deconstruct (you need a sharp knife and a strong arm), but during this time of the year and into winter, you can find it pre-cut in the produce section of grocery stores.

I most frequently use butternut squash in soups and as a side dish (I simply roast it with extra-virgin olive oil, salt, and pepper). This recipe actually turns the squash into a creamy sauce for pasta. It looks like mac 'n' cheese, but is so much better for you! I make this recipe with shrimp, but it would make a wonderful vegetarian entrée without the shrimp.

Rigatoni with Squash and Prawns
(From Giada's Kitchen)
Ingredients
* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Road Trip: Kate's Caprese Pasta Salad

One and one half years ago, my husband and I took our first cross-country road trip. We drove 4,400 miles (exactly), and visited 14 cities in 13 days. Our first day consisted of driving as far as we possibly could before stopping at a roadside motel in the middle of nowhere, to then make it to our first destination the next day. In an effort to save time from having to stop for food, and in fear of not knowing what kind of food we’d be able to find, I decided to make our meals for that day so we could eat while on the road. I really wanted to avoid traditional “car food” and come up with something a little more creative than sandwiches. I also needed something that could be served a room temperature (or the temperature of inside our cooler). I decided to turn one of my favorite foods into a pasta dish.


I added all of the elements of a caprese salad and tossed them with Fusilli pasta. (I have since adjusted the recipe to use Farfalle (bow-tie) pasta, which looks nicer, but the Fusilli was really easy to pick up with a plastic fork while driving and attempting to not drop pieces of pasta all over the car.) I added some grilled chicken breast for my meat-eating husband. I also added some lemon juice and zest to bring out the flavors, and some toasted pine nuts for more texture.


Wow! The end product was a success! We loved it so much that this has made it into our regular rotation. I have brought this dish to a number of pot-lucks, and it is a hit. When we set out for another road trip last summer, there was no question of what we’d be eating our first night driving down I-80.

Kate’s Caprese Pasta Salad
Ingredients
1 box of Farfalle (bow-tie) pasta
½ cup extra-virgin olive oil
1-2 cups grape tomatoes, sliced
¼ cup fresh basil, coarsely chopped
2 lemons (zest and juice)
1 container (or 1 large ball – approximately 8 oz.) of fresh mozzarella, cubed
¼ cup pine nuts, toasted
Kosher or Sea Salt, to taste
Freshly ground pepper, to taste
Crushed red pepper, to taste
Cook pasta in large pot of salted boiling water, per instructions on box.

Meanwhile, in large bowl combine olive oil, zest and juice of lemons, a pinch of salt, pepper, and crushed red pepper each. Wisk ingredients together.

Drain pasta, but do not rinse, reserving 1 cup of pasta water. Add pasta to bowl and stir. Allow pasta to cool, and then add remaining ingredients to pasta and stir. Add more seasoning to taste.

Optional: Grill or bake chicken breasts, slice, and serve on top of pasta. Chicken can be seasoned with salt, pepper, and Italian seasoning; or marinated in Italian salad dressing.

The Return of the Shells: Turkey and Artichoke Stuffed Shells

Stuffed shells were actually one of the first meals that my husband cooked for me when we started dating. It was a little over nine years ago, and in his college apartment he sautéed some bell peppers, stuffed them in jumbo pasta shells, and topped them with soy cheese. We ate shells, drank cheap wine, and had a movie marathon that night. His meal was impressive, thoughtful, and quite good. He made me a few more noteworthy meals after that, but then quickly allowed me to take over the shell-stuffing duties (and basically all other cooking) in our household. While some say he’s lucky, I believe that I am lucky too because I get to cook for someone who wants to eat my food all of the time!

I find myself in an interesting position right now to be blogging to you about a dish that I have never tasted myself. I’ve made this about a dozen times for my husband (which he has graciously shared with some colleagues on occasion), and also for our dear friend “K”. But until I find a soy version of ground turkey, I’ll have to rely on their opinions...

They all LOVE this dish. In fact, we simply refer to this dish as “shells” in our household. I think this is a perfect dish to make and package up for later servings. I’ll make a batch and then pack them in his lunch throughout the week. My husband thinks of this dish to be like a lighter version of meatballs tucked inside coats of pasta.

This is one of the many Giada De Laurentiis recipes that I cook. At this point I can’t even begin to count how many recipes of hers that I have tried, but all have had one thing in common – they are delicious! We’ve never been disappointed by any of her recipes. With each new dish, we say, “Giada does it again!” In this recipe, Giada calls for Arrabbiata sauce, however I always use my traditional marinara, seasoned with a little extra crushed red pepper.

I haven’t made this recipe since last winter, and my husband was so excited when I announced the return of the shells this week. Last night after work we found ourselves contemplating a few restaurants in the area to grab dinner at, but his response was, “There are shells at home in the fridge, right?” I confirmed and we made our way back home to enjoy an evening in with shells, and some nice wine this time.

Turkey and Artichoke Stuffed Shells
(From Everyday Pasta)

Ingredients
* 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
* 3 tablespoons extra-virgin olive oil
* 1/2 large yellow onion, chopped (about 1 cup)
* 3 cloves garlic, chopped
* 1 pound ground turkey
* 1/2 teaspoon kosher salt, plus 1/2 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
* 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
* 1 (15-ounce) container ricotta cheese
* 3/4 cup grated Parmesan
* 2 eggs, lightly beaten
* 1/4 cup chopped fresh basil leaves
* 2 tablespoons chopped fresh flat-leaf parsley
* 5 cups Marinara Sauce
* 1 1/2 cups grated mozzarella (about 5 ounces)

Directions
Preheat oven to 350°F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

Cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Marinara sauce. Hold a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Marinara Sauce over the shells, top with the grated mozzarella. Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.

Labor Day Dish - Lemony Pea and Pistachio Pesto Pasta Salad

With Labor Day weekend approaching, I’d imagine that people are buying charcoal for their grill, filling their fridge with beer, and figuring out what to make to accompany whatever meat they intend to grill. If you’re looking for something in the pasta salad department, I just might have the recipe for you!

My mother made this pasta salad about one month ago, and I was lucky enough to be around to try it. I could not get over how fresh it tasted. The bright flavor of the lemon zest, the freshness of the mint, and the cool green color from the pureed green peas create a unique dish that is not your typical pasta salad. As the ingredients might seem a bit obscure for a pasta salad (fresh mint?), I beg you to try. You will be surprised and you will be pleased.

This dish serves quite well at room temperature, as a good picnic salad should. I used a tri-color pasta which I think gives the dish even more color, although it is not necessary. I used toasted pine nuts (which I keep a huge bag of from Costco my freezer) instead of pistachios. The Pecorino Romano cheese gives this dish quite a sharp, salty bite. I’m usually all for finding more convenient substitutes, and while I think Parmigiano-Reggiano could work, it is worth to purchase a hunk of Pecorino Romano because it really does add to the flavor. The mint in my “garden” has been struggling lately, and I only had enough for one tablespoon. I added basil (of which I have plenty) for the second tablespoon. I also added some more Pecorino Romano and pine nuts to garnish the dish before serving.

This is also a great make ahead dish. So 'wow' your friends and family this weekend with this pasta salad, and have a safe and relaxing weekend!

Lemony Pea and Pistachio Pesto Pasta Salad
(From Cook's Country Best Grilling Recipes)
Serves 8 to 10

Toast the nuts in a dry skillet over medium heat, stirring frequently, until fragrant, about 5 minutes.

1 pound penne pasta or fusilli or campanelle
Salt
1/4 cup ricotta cheese
1 1/4 frozen peas , thawed
1/2 cup unsalted pistachios , toasted and chopped
1/4 cup grated Pecorino Romano cheese
1/4 cup extra virgin olive oil
1 garlic clove , minced
2 tablespoons chopped fresh mint
1 tablespoon grated lemon zest
1/2 teaspoon pepper

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook until just past al dente. Reserve 3/4 cup pasta water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl.

2. Puree ricotta and 2 tablespoons hot pasta water in food processor until smooth. Add 3/4 cup peas, 1/4 cup pistachios, Pecorino Romano, oil, garlic, mint, zest, pepper, and 1/2 teaspoon salt and puree until smooth. Stir pesto into pasta until well coated, adding reserved pasta water as needed to adjust consistency. Fold in remaining peas and pistachios. Season with salt. Serve.

Make-Ahead: This salad can be refrigerated for 3 days. Bring to room temperature before serving and thin salads with a few tablespoons of warm water if needed.