Weeknight Bolognese

My good friend, Erin gave me this Barefoot Contessa cookbook. I have found so many yummy, easy recipes that I cannot wait to share with you all. This took about half an hour to make from start to finish and made a very special weeknight dinner for our family. All five of us LOVED it. You can use any kind of little pasta that you like: I chose mini farfalle. Also, the San Marzano tomatoes that she suggests really do make a difference, so if you can find them, use them. (I could only find whole ones, so I crushed them with my hands...our you could use a food processor.) This dish definitely has a kick so if you or your kiddos are not a fan of spicy food, cut down or cut out the red pepper flakes. This recipe is hearty but not heavy and is truly worthy of a special occasion without a lot of fuss.

Recipe from Barefoot Contessa How Easy Is That?

Ingredients:
2 T good olive oil, plus extra to cook the pasta
1 lb lean ground sirloin
4 tsp minced garlic
1 T dried oregano
1/4 tsp crushed red pepper flakes (omit if you don't like spicy)
1 1/4 cups dry red wine, divided
28oz can crushed tomatoes, preferably San Marzano
2 T tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta such as orecchiette or small shells (farfalle shown in picture)
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Method:
Recipe from Ina Garten found on Foodnetwork.com HERE.

Happy Cooking!

Raw Kale, Grapefruit, and Toasted Hazelnut Salad

I had some kale and grapefruit that I received in my Salem Delights box last week. I knew that I needed to make some sort of salad, but I didn't have a recipe and am not creative enough to whip this up myself. This was SO healthy and delicious. The dressing is simple and pairs perfectly with the sharpness of the kale and the tartness of the grapefruit. The red onion was perfect too. If you don't like red onion, you could always substitute green onion. I did not have hazelnuts, so I substituted pine nuts, and they were great. The biggest tip I will give is to use your food processor to get the kale into small enough pieces that it's not too tough. If you've never tried kale, this is a great way to start, and if you have this is a yummy new recipe to try.
PS - no, I did not make this for my children...I made it to take to a friend's house for a dinner/playdate :)

Recipe from Health.com.

Ingredients:
2 pink grapefruit
1/2 small red onion, thinly sliced, divided
1/4 cup fresh lemon juice
1/2 cup fat-free plain yogurt
2 T extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
8 oz lacinato kale, very thinly sliced, or baby kale leaves
1 oz toasted hazelnuts, chopped (1/3 cup)

Method:
Complete recipe from Health.com found HERE.

Happy Cooking!

Smashed Sweet Potatoes

I can truly say that I have never been disappointed by Ina Garten's recipes. She can make intimidating dishes accessible and everyday dishes a little more fancy. These potatoes are easy and really yummy. They spices enhance the flavor of the potatoes while not making them TOO sweet. Enjoy!Recipe from Ina Garten





Ingredients:
4 lbs sweet potatoes (about 6 large(
1/2 cup orange juice
1/2 cup heavy cream
4 T unsalted butter, melted
1/4 cup light brown sugar
1 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp kosher salt
1 tsp freshly ground black pepper

Method:
Complete recipe found on foodnetwork.com, HERE.

Happy Cooking!