Posts Tagged ‘easy weeknight recipe’

Tuesday Recipe From a Fan: Vegetable Penne

Tuesday, July 1st, 2014

This easy to make pasta recipe comes from a Sturbridge fan who wanted to share this delightful mix of vegetables and penne pasta. Perfect as a light summer dish with fresh veggies right from your garden. This recipe is easy to modify to include the vegetables you currently have in stock.

Vegetable Penne

Fresh Stoneware ColanderIngredients

  • 1 box penne pasta
  • 2 small zucchini, diced
  • 3 strips lean bacon (excess fat removed), diced
  • 3 diced tomatoes
  • 1 large green pepper, diced
  • 3 green onions, diced
  • 2-3 cloves of crushed garlic
  • ½ stick butter
  • ½ cup olive oil
  • Parmesan cheese

Directions

Boil the penne, according to the package instructions, with the diced bacon. Drain well. Place the zucchini, peppers and onions in a microwaveable dish and microwave until tender, about 2 minutes. Place the penne, bacon, peppers, zucchini, onions and garlic in a large bowl and mix it all together. Melt the butter and then add to it the olive oil. Pour the butter and oil mixture over the pasta and vegetable mix. Place the diced tomatoes on top and sprinkle with parmesan cheese. Note: you may wish to microwave the entire dish for a minute or two to heat the tomatoes and melt down the cheese.

For an alternate dish, omit the butter and simply drizzle lightly with olive oil or your favorite sauce. Salt and pepper to taste.

Glass Rooster Canisters Set

Stainless Steel Compost Keeper

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Pan Cooked Turkey with Spinach

Tuesday, February 18th, 2014
Turkey is a wonderful option for a chicken or pork alternative. Whether you are looking to eat healthier or are simply seeking out an easy weeknight meal that everyone in the family will enjoy, this dish combines perfectly seared turkey breast with fresh spinach, sweet pears and rich feta cheese for a combination that will make anyone smile.
Ingredients

  • 2 turkey breast tenderloins (1 to 1-1/4 lb.)
  • 1 teaspoon dried sage, crushed
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 6 ounce fresh baby spinach
  • 1 large pear, cored and thinly sliced
  • 1/4 cup crumbled feta cheese
Cottage Salt and Pepper Shakers
Spinach Directions

  • Horizontally split turkey breasts to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
  • Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
  • Serve turkey with spinach and pears. Top with feta cheese.
Pear Chair Pad Tree Trivet

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.
Ingredients

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. can  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Directions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon