Archive for the ‘Lunch’ Category

Tasteful Tuesday: Inside-Out Meat Lover’s Lasagna

Tuesday, August 6th, 2019

Today we’re combining our favorite Meat Lover’s Lasagna Recipe with an Inside-Out Lasagna Recipe for a dish that is both hearty and convenient.

What You’ll Need:

  • 8 ounces rotini pasta
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausage
  • 8 ounces white mushrooms, sliced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each) whole
    tomatoes, undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • Ricotta cheese and Parmesan cheese to taste

Directions:

  1. Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain and transfer to a large bowl.
  2. In a large skillet, heat up oil, onion and garlic. Add in ground beef and Italian sausage and cook on medium-high heat.
  3. Once the ground beef and sausage are nicely browned, add in mushrooms, parsley, oregano, basil, chopped tomatoes with juice, tomato paste, and salt and pepper to taste. Stir until well mixed.
  4. Cover and simmer for approximately 15 minutes, remove from heat.
  5. Toss the sauce with the pasta before serving. Top with Ricotta cheese and Parmesan cheese if desired and enjoy!

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Tasteful Tuesday: Baked Haddock (with Atlantic Maine Marinade)

Tuesday, May 28th, 2019

Atlantic Maine Marinade | Made in Maine | Sturbridge Yankee WorkshopThe star of today’s baked haddock recipe is the Atlantic Maine Marinade (pictured at right). This all-natural, gluten-free marinade is perfect for keeping on hand during the summer when you are grilling outdoors, but we also recommend making it a pantry staple no matter the season because, well, it’s delicious!

What You’ll Need

  • 1 pound fresh haddock, rinsed and patted dry
  • 1/2 cup Atlantic Maine Marinade
  • 1/4 cup bread crumbs
  • 1 large lemon, halved

Directions:

  1. Preheat oven to 350°F.
  2. Lightly grease a baking dish and place the haddock inside, skin side down. Coat with the Atlantic Maine Marinade and sprinkle the bread crumbs over the top. Squeeze half of the lemon over the entire fish.
  3. Bake for about 20-25 minutes, or until the fish is opaque and a fork inserted into the thickest part at a 45-degree angle pulls up some of the fish.
  4. Garnish with fresh wedges from the other half of the lemon and serve.

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Tasteful Tuesday: Green Bean Potato Salad

Tuesday, May 21st, 2019

That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee Workshop

What You’ll Need:

  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 5 cups iced water, or as needed
  • 6 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • 4 green onions, thinly sliced
  • salt and ground black pepper to taste

Directions:

  1. Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
  3. Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
  4. In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

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