Ryan Recommends: Pasta w/ Asparagus, Green Beans and Walnuts‏

Pasta w/ Asparagus, Green Beans and Walnuts‏

1 lb pasta

1 lb asparagus

1/2 lb green beans

1 cup heavy cream

3 tbsp butter

1 1/4 cup grated parmesan cheese

1/4 cup fresh or 2 tbsp dry parsley

3 tbsp fresh or 1 tsp dry basil

1 cup chopped toasted walnuts

salt and pepper

Cut asparagus to 1 inch lengths

Steam asparagus and green beans together for 3 minutes OR plunge into boiling water for 3 minutes

Rinse w/ cold water to stop cooking. Set aside

In a small saucepan combine cream and butter until butter is melted

Stir in cheese, basil and parsley and cook to desired cream sauce consistency

Season w/ salt & pepper

Return drained pasta to pot, add veggies, combine w/cream sauce, top w/walnuts and serve w/extra cheese on the side

Tom Recommends: Cannellini with Pork and Rosemary

Cannellini with Pork and Rosemary

yield: Makes 12 to 14 (main course) servings

active time: 20 min

total time: 2 1/2 hr

Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs.

ingredients

• 2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed
• 5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces
• 4 quarts water
• 2 Turkish bay leaves or 1 California
• 1 teaspoon dried oregano
• 2 medium onions, chopped
• 3 tablespoons finely chopped garlic
• 4 teaspoons finely chopped rosemary
• 1 1/2 pounds cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped

• Accompaniment: extra-virgin olive oil for drizzling

http://www.epicurious.com:80/recipes/food/views/Cannellini-with-Pork-and-Rosemary-350926#ixzz1mvFZ4eDx

Finn Recommends: Easy Breakfast Strata

Often on vacation and holidays, I find that no one's really awake enough to consider breakfast for a crowd. This is an easy, basic recipe that can be souped-up with sauteed vegetables or toned-down without meat for vegetarians. It is best to prepare the night before, but comes together quickly the morning-of, as well.

Easy Breakfast Strata

Ingredients

• 1 pound pork sausage
• 6 (1 ounce) slices bread, cubed
• 2 cups shredded Cheddar cheese
• 6 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon ground dry mustard

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
4. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

http://allrecipes.com/recipe/easy-sausage-strata/

Vin Recommends: Light Butternut Squash Macaroni and Cheesei

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• Light Butternut Squash Macaroni and Cheese
• 
  
• YIELD: Serves 8 (serving size: 1 1/3 cups)
• HANDS-ON:1 Hour
• TOTAL:1 Hour, 25 Minutes
• COURSE: Casseroles, Main Dishes

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth (substitute vegetable broth for vegetarian)
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

http://www.myrecipes.com/recipe/creamy-light-macaroni-cheese-50400000115195/print/

Nancy Recommends:Sausage with Pasta, Basil and Mustard

Pasta with Sausage, Basil and Mustard

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• ACTIVE: 10 MIN
• TOTAL TIME: 20 MIN
• SERVINGS: 4
• 
  
• 
  
• In matching spicy sausage with a creamy mustard sauce and fragrant basil, THIS IS a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

Recipe: Pasta with Sausage, Basil and Mustard

INGREDIENTS

1. 1 pound penne or medium shells
2. 1 tablespoon extra-virgin olive oil
3. 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
4. 3/4 cup dry white wine
5. 3/4 cup heavy cream
6. 3 tablespoons grainy mustard
7. Pinch of crushed red pepper
8. 1 cup thinly sliced basil

Preparation

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

http://www.foodandwine.com/recipes/pasta-with-sausage-basil-and-mustard

Erika Recommends: Quinoa Mexican Soup

Quinoa Mexican Soup

4 cups low-sodium vegetable broth
2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
2 tsp olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 poblano pepper
1 red bell pepper
1 jalapeno, seeds and ribs removed for less spic
1 cup dry quinoa (I used red quinoa)
1 Tbsp paprika
1/2 tsp chipotle chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
2 bay leaves
pinch ground cinnamon
1 avocado, cut into 1/2 inch cubes
1 lime, cut into wedges

Directions:

Set your oven to broil at 550 F.

Cut the poblano, red bell pepper, and jalapeno in half, removing the stem and seeds. Place peppers on a baking sheet cut side down and roast 2-3 minutes or until charred and black. Check frequently to avoid over-burning. Once charred, place peppers in plastic baggie, close, and allow to steam. Peel the charred skin by hand and dice the peppers.

Heat a dutch over over medium heat and add olive oil. Add diced onions and stir. Keep stirring until the onions start to stick and add 1 tablespoon of the vegetable stock. Repeat this step, stirring often for 30 minutes, deglazing pan every so often with a small amount of vegetable stock. Cook onions for 30 minutes or until onions are a dark in color with the desired caramelized flavor.

While onions are caramelizing, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for ~30 minutes or until all liquid is absorbed.

To the dutch oven, add remaining vegetable stock, fire roasted tomatoes, garlic, jalapeno, poblano, red bell pepper, paprika, coriander, cumin, bay leaves, cinnamon, and chipotle chili powder. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Remove bay leaves. Add cooked quinoa and stir to combine.

Ladle soup into bowls and top with diced avocado. Serve with lime wedges. Yield: 6 servings (about 1 1/3 cup each).

http://www.preventionrd.com/meatless-monday-quinoa-mexican-soup-vegan/

Nutrition Information (per serving): 244 calories; 7.7 g. fat; 0 mg. cholesterol; 452 mg. sodium; 38.2 g. carbohydrate; 10 g. fiber; 6.7 g. protein