12 ounces bowtie pasta6-ounce bag baby spinach1 ½ cup marinara sauce2 tablespoons balsamic vinegar24-ounce package appetizer-sized turkey meatballs1 cup fresh mozzarella, diced Boil bowties, stirring the spinach in just before bowties are done. Meanwhile heat marinara sauce, vinegar and meatballs in medium saucepan over medium heat, stirring occasionally until hot. Toss with drained pasta and… Continue reading Bowties Marinara with Meatballs
Tag: not yet made
Penne Greek Style
12 ounce box penne rigate1 can (15 ounce) chickpeas, drained1 jar (7 ounces) roasted peppers, drained and sliced1 jar (6 ounces) marinated artichoke hearts quartered, undrained½ cup sliced scallions¼ cup pitted Kalamata olives1 cup crumbled feta cheeseblack pepper to taste Boil penne according to package directions. Before draining, reserve 1 cup cooking water. Meanwhile in… Continue reading Penne Greek Style
Antipasto Hoagies
One of the trio of tasty recipes suggesting that you buy roasted red peppers and marinated artichoke hearts, just like Roasted Pepper-Rice One Pot and Penne Greek Style. 4 Italian-style Hoagie Rolls1 jar (6 ounces) marinated artichoke hearts, drained, sliced, marinade reserved3 tablespoons chopped fresh basil (1 tablespoon dried)¼ teaspoon black pepper2 jars (7 ounces… Continue reading Antipasto Hoagies
Linguine with Shrimp and Pesto
This must’ve come from a TV show profiling a particular chef. I don’t see how I could do the steps in order while the linguine is cooking, being sure to be done with everything else before draining the linguine. I would have to set it up with all measuring and prep work such as peeling… Continue reading Linguine with Shrimp and Pesto
Brown Rice Pilaf with Sage, Walnuts and Dried Fruit
(Recipe is taken from AICR’s Recipe Corner at http://www.aicr.org) 1 medium onion, chopped1 medium stalks celery, ends trimmed, chopped2 tablespoons olive (or other) oil2 cups uncooked brown rice2 ½ cups water2 cups chicken broth or vegetable broth¼ cup raisins¼ cup dried apricots, chopped¼ cup chopped walnuts (optional)1 teaspoon dried sage2 tablespoons chopped fresh sage Heat… Continue reading Brown Rice Pilaf with Sage, Walnuts and Dried Fruit
Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Serves 2 I think the source for this recipe was the magazine, Vegetarian Times. 12 ounces new potatoes, scrubbed, cut into 1-inch pieces½ cup red lentils8 ounces onion, chopped2 teaspoons olive oil1 clove garlic, minced1 teaspoon ground cumin1 teaspoon ground coriander1/8 – ¼ teaspoon hot-pepper flakes1 can (16 ounces) unsalted tomato purée1 teaspoon tomato paste½… Continue reading Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Recipes out of the Blond Box 