Toasted Spinach Ravioli

I absolutely loved this recipe.  Using pre made ravioli made it a lot simpler.  From Food and Drink Spring 2015.

2 large eggs
1/2 cup milk
3/4 cup Italian style bread crumbs
1 tbsp fresh parsley, finely chopped
1/4 cup finely grated Pecorino Romano, or parmigiano cheese
24 fresh bite size spinach ravioli
1 to 2 cups vegetable oil

1. In a medium bowl, whisk together eggs and milk until well combined.
2. In a second medium bowl, stir together bread crumbs, parsley and cheese.
3. Working in batches of 4, dip each ravioli into egg mixture, let excess drip off and place into bread crumbs.  Cover ravioli with bread crumbs and press gently for the crumbs to adhere.  Place breaded ravioli on a baking sheet and continue to bread the rest until all 24 are finished.
4. In a large pot or high sided skillet, heat 1 cup oil over medium heat.  When a bread crumb sizzles in the oil, it is ready.  Place 5 to 6 ravioli into oil.  Cook until lightly golden on each side, about 1 minute per side.  Place cooked ravioli on a paper towel lined plate and continue cooking the remaining ravioli, adding more oil if needed.
5. Serve ravioli warm with the Sun Dried Tomato and Green Olive Dip

SUN DRIED TOMATO AND GREEN OLIVE DIP

1 can (398 ml) diced tomatoes, not drained

1/2 cup sun dried tomatoes, dried or in oil

1/2 cup pitted green olives

1 tbsp olive oil

1/2 tsp sugar

1 whole garlic clove, peeled

1/2 cup water

• Place all ingredients in a small saucepan along with the water.  Cover and bring to boil, reduce heat and let simmer over low heat for 30 minutes.
• Let cool slightly and puree in food processor or blender until smooth.  Serve at room temperature.

Orange-Sesame Bok Choy and Soba Noodle Salad

This is a nice light recipe for dinner.  From Food and Drink Spring 2015.  If you can’t use Soba Noodles, use an egg or Chow Mein Noodle.

6 oz (175g) Soba noodles
3 oranges
2 tbsp Vegetable oil
1 tbsp liquide honey
2 tsp dark sesame oil
1 tsp Sriracha, or to taste
1/2 tsp dry or Dijon Mustard
2 tsp sesame seeds
3 cups sliced bok choy
1 carrot, julienned
1/2 large sweet red pepper, cut into thin strips
2 green onions, thinly sliced on the diagonal

• Bring a pot of salted water to the boil.  Add soba noodles and cook for 3 to 4 minutes or until just al dente.  Drain and rinse under cool water until chilled.  Drain well.
• Finely grate zest from 1 orange and squeeze 1/4 cup juice.  Place zest and juice in a large bowl.  Cut peel from remaining oranges, removing all white pith, and cut between membranes into segments to small bowl; cover and refrigerate until serving.
• To bowl with orange zest and juice, add 1 tbsp of the vegetable oil, the soy sauce honey, sesame oil, Sriracha and mustard; whisk to combine.  Measure out about 1/4 cup and set aside for vegetables. Add noodles to remaining dressing bowl and toss gently to coat.  Cover and refrigerate noodles for up to 4 hours.  Set reserved dressing aside at room temperature.
• Just before serving, toast sesame seeds in a large dry skillet over medium heat for about 3 minutes or until golden and fragrant.  Immediately transfer to a bowl and set aside.
• Return skillet to medium heat and add remaining 1 tbsp vegetable oil.  Add bok choy, carrots and red pepper, and sauté for about 1 minute or until just wilted.  Pour in reserved dressing and stir to coat vegetables well.  Remove from heat.
• Add orange segments with any accumulated juice and green onions to noodles, and toss to combine.  Divide among individual bowls or plates.  Top with warm vegetables, then sprinkle with sesame seeds.

Homemade Spaghetti Sauce

This is a great alternative to the processed spaghetti sauces you buy in the grocery store.

2 (19 oz) cans stewed tomatoes
2 small cans tomato paste
2 cups mushrooms, sliced
2 medium onions, cut fine
3 stalks celery, cut fine
1 yellow pepper, cut fine
1 tbsp sugar
1 tsp salt
1 tsp rosemary
1 tsp curry powder
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp cayenne pepper
750 g lean ground beef.

Brown beef and drain  fat.  Add onions and mushrooms and cook until softened.  Add remaining ingredients and let simmer for 2 hours.  Serve over pasta of your choice.

Roasted Squash and Kale Cannelloni with Miso Cream Sauce

This is from Food and Drink Holiday 2014..a really nice flavour and a different take on traditional Cannelloni.

Cannelloni
1 medium buttercup squash, about 1 kg
1/4 cup olive oil
1 cup finely chopped onions
1 tbsp chopped garlic
1 large bunch kale, stems and ribs removed, chopped
1/2 cup finely grated Parmesan
1/2 tsp salt
Freshly ground pepper
20 oven ready cannelloni shells, about 175 g

Sauce
2 tbsp butter
1/3 cup white miso
1/4 cup flour
5 cups hot water
1 cup whipping cream

Garnish
1 tbsp butter
3/4 cup panic bread crumbs
1 tbsp finely chopped parsley
1/2 cup finely grated Parmesan

• Preheat oven to 400 F.
• Cut squash into quarters and discard seeds.  Place on a baking sheet and brush with 1 tbsp oil.  Bake for 30 to 35 minutes, or until tender.  Remove from oven.
• Reduce oven temperature to 350F.
• Heat 2 tbsp oil in a large skillet over medium heat.  Add onions and cook for 3 minutes, or until soft.  Add garlic and cook for 1 more minute.  Add kale and cook for 2 minutes, stirring often or until wilted.
• Spoon squash into pan with kale and stir to combine.  Remove from heat and add Parmesan.  Season with salt and pepper.  Let cool.
• Grease a 9 x 13 inch baking dish.  Press squash mixture into cannelloni.  Place in prepared dish.
• Melt butter with miso over medium heat.  When butter begins to of, stir in flour and cook for 1 minute.  Whisk in 1 cup hot water.  Continue whisking in water 1 cup at a time until smooth.  Whisk in cream.  Bring to a boil and simmer for 2 to 3 minutes or until slightly thickened.  Pour sauce over cannelloni, they will be fully covered.  Cover with foil and bake for 40 minutes.  To make garnish, melt butter in a small frying pan over medium heat.  Add bread crumbs and cook until golden, about 5 minutes.  Remove format and stir in parsley.  When cool, stir in Parmesan.
• Remove foil from cannelloni and top with bread crumb mixture.  Return to oven and cook uncovered for 10 more minutes or until bubbling and golden.  Remove from oven and drizzle with remaining olive oil.

Serves 4

Super-Green Pinwheels with Minted Pea Puree

From Fresh Juice Magazine.  Not kid friendly…but I loved them.  You could use any salad mix for this.

4 fresh lasagne sheets
1 tsp olive oil
1 small onion, finely diced
140 g Baby Arugula with Spinach Salad
140 g Kale, Chard, Spinach Salad Mix
1 cup crumbled light feta, divided
1 egg, whisked
1/4 tsp pepper
1/4 cup toasted almonds chopped
2 tbsp chopped fresh mint

MINTED PEA PUREE
1 tsp olive
1 cup diced celery
1 clove garlic, minced
1 cup peas
1 cup vegetable broth
1 tbsp chopped fresh mint

1. In large pot of simmering water, cook lasagna sheets for 2 minutes; drain and cool in cold water.  Lay sheets on oiled baking sheet with the length running from top to bottom; cover with plastic wrap.
2. In large deep skillet over medium high, heat oil and saute onion for 2 minutes; add salad mixes.  Saute until wilted; let cool for 5 minutes.  Stir in 3/4 cup of the feta, egg and pepper.  Divide mixture equally into 4.  
3. Preheat oven to 400F.  Spread mixture evenly on lasagna sheets, leaving top 3 inch pare to help pasta seal.  Roll up each sheet from bottom to top; slice each roll into 8 equal pieces.  Place on parchment lined baking sheet.  Sprinkle with remaining feta.  Bake until cheese is golden, 15 to 20 minutes.
4. Meanwhile, for pea puree, in small saucepan over medium, heat oil; add celery and garlic and saute for 2 minutes.   Add peas and broth. Bring to a boil; reduce heat to low and simmer for 3 minutes.  Add mint.  Transfer to blender and process until smooth.  Reheat in saucepan, if necessary; serve with pinwheels garnished with nuts and mint.

Sausage and Sweet Pepper Penne with Goat Cheese

Adapted from Fresh Juice magazine.  A pasta dish the whole family will love!

3 yellow peppers, chopped
2 leeks, white parts only chopped
2 cups corn
2 cloves garlic
2 1/2 tbsp olive oil, divided
450 g turkey sausages
1 can Whole tomatoes
1 cup sodium reduced chicken broth
2 tbsp basil, chopped
70 g light goat cheese
400 g whole wheat penne

1. Preheat oven to 400F.  In large bowl, toss peppers, leeks, corn and garlic with 2 tbsp of the oil.  Transfer to rimmed baking sheet; add sausages.  Roast for 30 to 40 minutes, turning sausages halfway through.
2. Transfer sausages to cutting board.  Add basil to roasted vegetables and stir in goat cheese.
3. Slice sausages diagonally.   In large skillet over medium high heat, add remaining oil.  Add sausage and cook until sides are golden, add vegetables in last 2 minutes. 
4. Meanwhile, in large to of boiling water, cook pasta until ardent; drain.  Toss pasta with sauce; top with sausage and vegetables.  Garnish with extra basil and goat cheese.

Leek and Hazelnut Ravioli

Another simple and delicious recipe based on one from Canadian Living Magazine.  Switch the leeks for onions if you prefer.

3 large leeks (white and light green parts only)
1 cup baby spinach
1 tbsp butter
2 tsp olive oil
3 cloves garlic, minced
Pinch each salt and pepper
450 g cheese filled ravioli
1/2 cup crumbled soft goat cheese
1/3 cup toasted hazelnuts, chopped
1 tbsp chopped fresh chives

1. Cut leeks in half lengthwise; thinly slice crosswise to make about 4 cups.
2. In saucepan, heat butter with oil over medium high heat; cook leeks, garlic, salt and pepper, stirring occasionally, until leeks are tender and beginning to brown, about 10 minutes.
3. Meanwhile in saucepan of boiling salted water cook ravioli according to package directions, drain, reserving 1/2 cup of the cooking liquid.
4. Gently stir ravioli into leek mixture, adding enough of the reserved cooking liquid to coat.  Add Baby Spinach. Top with goat cheese, hazelnuts and chives

Fettuccine Alfredo with Chicken and Vegetables

A family favourite!  Kids will eat the pasta and chicken…plus a veggie or two and adults enjoy it all.  Based on a recipe from the 2014 Milk Calendar.

2 tbsp butter, divided
2 boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 tbsp dried Sun-dried Tomato and Herbs seasoning
300g fettuccine pasta
1 small onion, diced
5 small mushrooms sliced
1 cup chopped broccoli
2 tbsp all purpose flour
1/2 tsp pepper
2 1/2 cups milk
1/4 cup cream cheese
1 cup shredded Mozzarella cheese
1/3 cup grated Parmesan cheese
1 tomato diced

1. In large skillet, melt 1 tbsp butter over medium high heat; saute chicken, broccoli, garlic and seasoning for about 8 min or until chicken is browned and no longer pink inside.  Transfer to a bowl; set aside.
2. Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until al dente.
3. Return skillet to medium high heat; add butter.   Saute onions and mushrooms  over medium high heat for about 5 min or until onions are translucent.  Sprinkle with flour; stir in pepper and cream cheese and cook, stirring for 2 min. or until cream cheese has melted and mixed smoothly with flour and pepper.  Gradually stir in milk; cook, stirring for about 5 min or until creamy, smooth and thickened.  Remove from heat; stir in mozzarella and Parmesan cheese.
4. Drain pasta and return to pot.  Pour in sauce, reserved chicken and tomato and toss to coat.

Cold Chicken Noodle Salad

A really simple and delicious recipe that originated from Canadian Living Magazine.  You could use this for dinner, pack it up for a picnic or use it in lunches, it is very versatile.

85 g Pasta - your choice - a spaghetti/vermicelli type works well here though
1 tbsp sodium reduced soy sauce
1 tbsp lime juice
1 tbsp sesame oil
2 tsp liquid honey
1 tsp grated fresh ginger
1 clove garlic, grated
Pinch pepper
Half sweet red pepper, sliced
1 cup julienned carrot
1 cup diced cucumber
225 g boneless skinless chicken breast, grilled and sliced
1 green onion, chopped

1. In large pot of boiling lightly salted water, cook vermicelli until tender, about 3 minutes.  Drain and rinse under cold water; drain again.  Set aside in colander.
2. In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper.
3. In two 3 cup airtight containers, layer noodles, red pepper, carrot, cucumber and chicken.  Sprinkle with green onion,
4. Toss with dressing.

Makes 2 servings about 420 cal each

Capellini with Olives and Crispy Crumbs

A simple pasta dish with great flavour.  Using a good quality bread is important for this meal.  I have used the Sun-Dried Tomato Bread with Shallots and Herbs in this recipe but you could substitute for another favourite.  From Food and Drink Winter 2012.

CRISPY CRUMBS
3 cups very coarse fresh bread crumbs from Sun-Dried Tomato Bread with Shallots and Herbs
1 1/4 cups freshly grated Parmesan cheese
1 tsp finely minced fresh thyme or rosemary leaves
1/4 tsp salt
1/4 tsp pepper
3 tbsp extra virgin olive oil

PASTA
1/2 cup extra virgin olive oil
2 large garlic cloves, minced
500 g capellini or capelli d'angelo or spaghettini pasta
1/2 cup pitted olives such as Kalamata, slivered
1/2 cup shopped fresh herbs such as basil or parsley, divided
1/2 cup chicken stock or water, hot
3/4 cup freshly grated Parmesan cheese, divided

1. Preheat oven to 350F.
2. Line a baking tray with parchment.  Stir crumbs with cheese, thyme, salt and pepper.  Drizzle with olive oil; using hands, work oil into crumbs until all are moistened.  Spread on parchment paper.
3. Bake on middle rack for 10 minutes.  Stir, slightly breaking up any fragrant clumps that have formed.  Continue baking 5 minutes; stir.  Bake another 3 to 5 minutes or until browned.  Cool in pan.  (if making ahead, cool and refrigerate in a plastic bag.  Or freeze.  To recrisp, spread out in a doughnut shape on a large plate, microwave uncovered for 30 to 60 seconds or until hot.)
4. Bring a large pasta pot half-filled with lightly salted water to a boil.  Meanwhile, pour oil into large frying pan over low heat; add garlic.  Let slowly infuse while boiling pasta.
5. Cook pasta according to package directions until al dente, usually from 2 to 4 minutes, then drain.  Stir olives into oil mixture then add pasta.  Toss until pasta is coated.  Sprinkle with herbs; pour in hot chicken stock.  Toss well.
6. Serve in warmed serving bowls sprinkled with some Parmesan and numerous crispy crumbs; pass remaining Parmesan, crispy crumbs and a shaker of hot chili flakes.

Pasta and Edamame Salad

Thanks to this recipe I am now a big fan of Edamame!  If you haven't tried them give this a shot.  This is a simple and healthy salad.

3 cups frozen edamame or green peas, defrosted
3 cups cooked pasta (your choice but a smaller shell pasta works well)
3 tbsp olive oil
1 tbsp white balsamic or white wine vinegar
zest of one lemon, finely grated
2 stalks of celery, diced finely
200g cherry tomatoes, quartered
150 g Harvarti or medium Cheddar cheese, diced finely (I used Balderson 5 year white cheddar - I get this from Costco and love it!)
1/3 cup fresh basil, sliced finely on the diagonal
Chili powder to taste (optional)

In a large bowl, mix all ingredients together gently and season to taste.

Makes 6 servings

Asian Salmon Noodle Salad

Great for some left over salmon.  From Food and Drink Autumn 1999.

250 g Spaghetti, broken in half
1 tbsp grated ginger
4 tsp sesame oil
3 tbsp sodium reduced soy sauce
1/4 cup seasoned rice wine vinegar
2 tsp sugar
1 cup shredded carrot
2 cups matchstick size cucumber pieces
300g grilled salmon, cut into small chunks
2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds

1. Cook spaghetti in boiling water until cooked al dente.  Drain.
2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar.  In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.  Pour in dressing and toss to coat salad.  Garnish with sesame seeds.

The Ultimate Lasagna

Got this recipe from Canadian Living Magazine…a really yummy family friendly recipe.  Like any lasagna it takes some time to prepare…but it is worth it.  I like that this recipe doesn't just use a commercially made tomato sauce but prepares one from tomato paste and diced tomatoes.  Fresh garden tomatoes could be used instead of the canned if you have them available.

12 lasagna noodles
1 tub (475 g) extra smooth ricotta cheese
1 cup grated Parmesan cheese
1 egg
1/2 cup chopped fresh basil
1 clove garlic, minced
1/4 tsp each salt and pepper
4 1/2 cups shredded mozzarella cheese

TOMATO MEAT SAUCE:
2 tbsp olive oil
2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic minced
2 cans each (156 ml) tomato paste
675 g lean ground beef
2 cans diced tomatoes (each 796 ml)
1 cup red wine
2 bay leaves
2 tsp dried oregano
1 tsp salt
3/4 tsp pepper

• In Dutch oven or heavy bottomed pan, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.  Stir in tomato paste.  Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.  Add tomatoes, wine, bay leaves oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes.  Discard bay leaves.  (Make ahead; let cool for 30 minutes.  Refrigerate in airtight container for up to 3 days.)
• Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente.  Drain; lay noodles, without touching, in single layer on tea towel. ** I always make a couple extra…mostly because I usually end up breaking or destroying one or two of them.
• Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper.  **make sure you use the extra smooth ricotta for this and don't buy the pretend Parmesan..I know it is cheaper but it doesn't work as well as the real stuff.
• Set aside 1 1/2 cups of the meat sauce.  In 13 x 9 inch baking dish, spread one third of the remaining meat sauce.  Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese.  Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles.  Top with reserved meat sauce, then remaining mozzarella cheese. (Make ahead; cover with plastic wrap and refrigerate for up to 3 days.  Unwrap before baking.)
• Cover with foil.  Bake in 375F oven for 45 minutes.  Uncover and bake until cheese is golden, about 15 minutes.  Loosely cover with foil; let stand for 30 minutes before serving.

Fettuccine with Spicy Vodka Shrimp and Vegetables

This is from Food and Drink Spring 2001.  Loved the flavour of the shrimp.  If you want to change the pasta to a quinoa that works really well too.

3 tbsp olive oil
750 g large deveined raw shrimp, peeled but with tails left on
2 cloves garlic, finely chopped
1/2 to 1 tsp chilli pepper flakes
Salt and freshly ground pepper
1/3 cup vodka
2 small red bell peppers, cut into thin strips
1 fennel bulb, trimmed and cut into thin strips
1 cup chicken stock
1 cup whipping cream
1 tbsp grated orange zest
375 g fettuccine
1/3 cup chopped flat leaf parsley

1. Place half of the oil in a large non stick heavy skillet and heat over high heat until almost smoking.  Add shrimp, garlic, chilli pepper flakes, salt and pepper to taste.  Cook, stirring for about one minute or until shrimp are pink and almost cooked through.  Add vodka and ignite with a match.  Cook, shaking pan, until flames subside.  Transfer shrimp and juices to a bowl.
2. Add remaining oil to skillet and heat until hot.  Add red pepper and fennel strips and cook, stirring for two minutes or until tender crisp.  Transfer to bowl with shrimp.
3. Add stock, cream and orange zest to skillet.  Bring to a gentle boil (take care that it doesn't boil over) until sauce has reduced by about half in volume.  Season with salt and pepper to taste.  Return shrimp and vegetable mixture to skillet and heat through.
4. Meanwhile cook fettuccine in a large pot of boiling slated water until just tender but firm.  Drain well.  Return to pot.  Toss with shrimp and vegetable mixture and sprinkle with parsley.  Divide among warm pasta bowls or plates and serve immediately.

Mushroom Cannelloni

This pasta dish can be used as an appetizer or as a main course.  The recipe calls for Aerie mushrooms, but I am not able to purchase them in my rural town so I just used some mixed wild mushrooms and it was still delicious.  I used fresh lasagne sheets for the pasta.  From Food and Drink Spring 2001.

4 sheets pasta
1/3 cup olive oil
2 cups chopped sweet or Spanish onion
4 cloves garlic, chopped
6 cups chopped chanterelle or other wild mushrooms
1 cup dry white wine (enjoy the rest)
1 cup chicken stock
2 cups fresh breadcrumbs
2 eggs
2 tbsp chopped fresh rosemary
Salt and freshly ground pepper
2 cups chicken stock
1/4 cup olive oil
1/2 cup shaved Pecorino or Parmesan cheese
2 tbsp chopped parsley

1. Cut pasta sheets in 12 4 x 4 inch squares.  Bring a large pot of salted water to boil.  Add 2 tbsp olive oil.  Stir in pasta sheets and boil for 4 to 5 minutes or until al dente.  Drain and rinse with cold water to stop the sheets sticking together.  Lay sheets on parchment paper.
2. Add remaining oil to skillet on medium heat.  Add onions and garlic and cook, stirring occasionally for 4 to 5 minutes.  Add mushrooms and saute for 5 minutes or until tender and slightly coloured.
3. Pour in wine and stock and cook until all liquid has disappeared, about 10 to 15 minutes.  Remove mixture from heat and cool.  Combine with breadcrumbs, eggs, rosemary, salt and pepper.  Mix well.
4. Divide mixture between pasta sheets, using about 3 tbsp filling per sheet.  Roll up.  Place in lightly oiled casserole dish with 1 cup chicken stock, Parmesan and olive oil.  Bake at 350F. covered, for 20 to 25 minutes and serve from the dish.  Dust with parsley before serving. (I also put a little salsa on the top).

Tortelli with Mushrooms and Chives

I could not find morel mushrooms for this one, but Cremini seemed to work well.  This is a wonderful recipe you must try!  From Food and Drink 2011.  Serve with a salad.

Filling
2 tbsp olive oil
1/4 cup finely chopped onion
2 cups finely chopped morel mushrooms about 175 g
1/3 cup ricotta
1/4 cup grated Parmesan
Salt and freshly ground pepper
1 tbsp chopped parsley
2 tbsp chopped chives

Tortelli
4 sheets fresh pasta
4 large egg yolks
1 egg beaten with pinch of salt
1/2 cup unsalted butter
12 sage leaves
1 tbsp lemon juice
1/4 cup grated Parmesan

1. Heat oil in a large frying pan over medium high heat.  Add onions and mushrooms and saute for 5 minutes or until juices are nearly dry.  Remove from heat and add ricotta and Parmesan and mix together.  Season with salt and pepper to taste and stir in parsley and chives.
2. Place a sheet of pasta on the counter and using a sharp knife and a plate as a guide, cut a 6 inch round of pasta.  Repeat until you have 4 rounds.
3. Divide mushroom ricotta mixture into 4 portions.  Spoon each portion about 1/4 cup filling for each onto a round of pasta, leaving a small border.  Make a well int he centre of the mixture and slip in an egg yolk.  Brush edge of pasta with egg salt mixture and fold over to make a half moon shape.  Seal edges, pressing out any air pockets.
4. Bring a large shallow pot of water to boil.  Carefully add Tortelli and cook for 3 to 4 minutes, to make sure yolks remain runny.  Immediately remove from pan and place on serving plates.
5. While pasta is cooking, heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted.  Add lemon juice and season with salt.
6. Place 1 tortello on each serving dish and drizzle with sauce.  Sprinkle with Parmesan and serve at once.

Serves 4

Greek Pasta Salad

An excellent pasta salad, I love anything with olives and Feta cheese!

1 cup Fusilli pasta (preferably whole grain)
Quarter seedless cucumber
Half Sweet green pepper, coarsely chopped
6 Cherry Tomatoes, halved
2 green onions, chopped
1/2 cup canned chick peas, rinsed
1/2 cup Artichoke hearts, cut in bite size pieces
1/4 cup black olives, quartered
25 g Feta cheese, crumbled

Dressing:
1 tbsp olive oil
1 tbsp Red wine vinegar
2 tsp Lemon juice
1 clove garlic, minced
1/2 tsp Dried oregano
Salt and Pepper

In a large pot of boiling salted water, cook pasta until tender but firm; drain and rinse under cold water. Drain again.

Place in bowl.  Cut cucumber into 3/4 inch chunks.  Add to pasta along with green pepper; tomatoes, green onions, chick peas, artichoke hearts, olives and feta cheese.

Dressing:  Whisk together 1 tbsp water, oil, vinegar, lemon juice, garlic and oregano.  Pour over salad; toss.  Season with salt and pepper to taste.

Orzo with Fresh Orange and Olives

This is a great side dish.  I really enjoy Orzo and this is a nice recipe to try it out with if you haven't used it yet.  Orzo looks like rice but is a pasta.  Most grocery stores will stock it.  I have used it in soups when I have some left over.  The black olives in this recipe contrast nicely with the plain pasta flavour.  This recipe is from Food and Drink 2011.

2 large oranges
1 tbsp butter
12 oz (375 g) orzo pasta, a scant 2 cups (do not rinse)
1 large clove garlic, minced
2 2/3 cup chicken broth
1/4 to 1/2 tsp salt
1/4 to 1/2 tsp hot red pepper flakes
16 black olives, preferably Kalamata
1/4 cup thinly sliced green onions

1. Section 1 orange by removing outer rind with a chef's knife.  Then, holding fruit in hand over a large bowl, cut between inner sections leaving rubbery membrane behind.  Squeeze juice from membrane behind.  Squeeze juice from membrane into a glass measuring cup.   Augment with juice from bowl of sections and from second orange as needed to equal 1/3 cup.  Cover and refrigerate for up to a day, if not using right away.
2. When nearly ready to serve, heat butter in a large saucepan over medium heat until bubbly.  Stir in dry orzo, saute, stirring frequently for 5 to 7 minutes or until about half of grains are golden.  Stir in garlic; cook 1 minute.
3. Add broth, juice, salt (I omit the salt) and pepper flakes.  Bring to a boil, reduce heat so mixture gently bubbles.  Cook uncovered for 10 to 15 minutes or until orzo is tender and broth is absorbed.
4. Meanwhile, pit 10 olives; cut into largish pieces.  Reserve remainder for garnish.  When orzo is cooked, stir in olives and chives; turn into warmed serving dish.  Garnish with orange sections and black olives. 

Green Minestrone with Pesto

Not a beautiful looking soup, but delicious and healthy!

1 tbsp Extra virgin olive oil

2 onions, coarsely chopped

4 cloves garlic, finely chopped

pinch hot red chili flakes

2 zucchini, diced

1 bunch swiss chard or kale, chopped

1 head broccoli, trimmed and chopped

1/2 lb green beans, cut into 1/2 in slices

8 cups vegetable stock or chicken stock

1/2 cup macaroni or other small pasta (whole wheat if possible)

1 cup cooked or canned chickpeas

2

cups chopped escarole or baby spinach leaves

3 green onions, chopped

Pesto

1 clove garlic

1 1/2 cups fresh basil leaves

1/2 tsp kosher salt

1/3 cup extra virgin olive oil, 

2 oz (60g) shaved or grated Parmesan (preferably parmigiano reggiano)

1. Heat olive oil in a large sauce pan or dutch oven.  Add onions, garlic and hot chili flakes.  Cook gently until tender.
2. Add zucchini, Swiss chard, broccoli, green beans and stock. Bring to a boil and cook 5 minutes.  Add pasta and cook until almost tender, about 5 minutes longer.
3. Add chickpeas and escarole, salt, pepper and green onions.  Cook 5 minutes.
4. Meanwhile make pesto by placing garlic, basil and salt in a food processor and chopping finely.  While the machine is running, add olive oil through the feed tube, until mixture is thin enough to drizzle.
5. Serve soup, drizzled with pesto and topped with Parmesan.  Freeze any leftover pesto. 

Sausage Pasta

Okay here is an easy one for those of you with fussy kids - mine love this.  It is basically spaghetti with sausage instead of ground beef in the sauce.  Cook your pasta according to directions, put a package of sausage in the saucepan and cook - if the kids will tolerate it add vegetables - otherwise just leave it for the carnivores.  Once the pink is gone from the sausage, add a can of spaghetti sauce and serve.