Archive for the ‘Dinner’ Category

Tasteful Tuesday: Spring Vegetable Pizza

Tuesday, March 20th, 2018

Happy Spring Equinox! We’re excited to see our vegetable and flower gardens grow, although with the expected snowstorm we may have to wait a little longer. Nonetheless, today we are sharing a veggie pizza recipe topped with spring vegetables (from the northeast). Enjoy!

Vegetable Garden Table Runner | Sturbridge Yankee Workshop

What you’ll need:

  • 1 pound pizza dough, room temperature
  • 1 cup ricotta cheese
  • 5 teaspoons basil pesto
  • 2 teaspoons olive oil
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1/2 cup mushrooms, chopped
  • 1 cup greens (spinach or kale)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Place a 13 x 18-inch baking sheet on the bottom rack of the oven. Preheat to 450°F.
  2. In a small bowl, combine the ricotta cheese and pesto. Set aside.
  3. Stretch or roll the pizza dough into a 13 x 18-inch rectangle. If the dough is sticky, lightly dust with all-purpose flour. Remove the preheated baking sheet from the oven and carefully place the dough on top.
  4. Brush dough with the olive oil. Spread the ricotta and pesto mixture in an even layer across the dough, leaving a border (1/2 or 3/4 of an inch) for the crust. Distribute the vegetables evenly across the dough, then sprinkle the cheese on top.
  5. Bake until edges are golden brown or until they reach the desired crispiness, about 17-19 minutes. Cool for about 5 minutes before cutting into the pizza, then serve.

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Orecchiette with Sausage and Broccoli

Tuesday, March 6th, 2018

Orecchiette PastaA recent test of this dish resulted in a good amount of leftovers in addition to satisfied diners. We’ve cut it down to about three servings here, so adjust to your needs as necessary.

What you’ll need:

  • 12 ounces of orecchiette pasta
  • 2 cups broccoli, steamed and seasoned with salt and pepper
  • 2 cups cooked Italian sausage, browned
  • 1 tablespoon olive oil
  • 1 cup pesto, alfredo or other sauce of your choice
  • Parmesan cheese (optional)

Directions:

  1. Bring a large pot of water to boil. Add orecchiette pasta and cook until al dente; about 10 minutes. Reserve 1/2 cup pasta water, strain.
  2. In a large saucepan, heat olive oil over medium-high heat. Add reserved water and all ingredients to pan and combine until pasta, broccoli and sausage are fully coated with the sauce. Sprinkle with Parmesan cheese if desired, and serve!

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Tasteful Tuesday: Spinach and Sausage Tortellini

Tuesday, February 27th, 2018

A hearty tortellini recipe to throw together any day of the week.

What you’ll need:

  • 16 ounces tortellini
  • 14 1/2 ounces diced tomatoes
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups Italian sausage, cooked
  • 1 cup fresh spinach

Directions:

  1. Bring a large pot of water to a boil. Add tortellini and cook until tender (about 10 minutes). Drain.
  2. While the water is boiling and while the tortellini is cooking, combine tomatoes, basil, garlic, salt and pepper in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
  3. In a medium bowl, whisk together the flour, milk and heavy cream. Add to saucepan and stir. Sprinkle in Parmesan cheese and cooked sausage and reduce heat to low. Simmer for about 2 minutes, or until the sauce thickens.
  4. Add tortellini and spinach to the sauce; stir to coat. Serve and enjoy!

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