Penne with Fresh Tomatoes, Fresh Mozzarella, and Basil

I try to find good vegetarian recipes, and this is one that freezes and reheats really well. I found good, cheap mozzarella at Costco, so this ends up being a nice, fresh-tasting, and cheap meal!

Ingredients

• Salt
• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
• 1 1/2 tablespoons chopped garlic
• 5 cups chopped fresh tomatoes
• 1 pound penne pasta (or any other type of pasta would work as well)
• 1/2 cup shredded basil
• Freshly ground black pepper
• 3/4 pound fresh salted mozzarella, sliced or cubed

Directions

Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.

Serve the pasta in bowls, equally distribute the fresh mozzarella between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

Individual Meat Loaves

This is one of my favorites ways to make meat loaf - it's not too difficult and comes out delicious. It's a Barefoot Contessa recipe - love Ina Garten!

Ingredients

• 1 tablespoon olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

1. Preheat the oven to 350 degrees F.

2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

3. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.

4. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion.

5. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot. Makes 6 individual meat loaves.

Raspberry Tiramisu

In honor of upcoming holidays (and therefore occasions for decadent desserts), here is one of my favorite desserts to make. I always get huge raves for this, and it's incredibly easy to make! (Note: it's a Food Network recipe by Giada de Laurentiis)

Raspberry Tiramisu

Ingredients

• 1 cup seedless raspberry jam
• 6 tablespoons orange liqueur (recommended: Grand Marnier)
• 1 pound mascarpone cheese, at room temperature
• 1 cup whipping cream
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
• 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
• Confectioners' sugar, for serving

Directions

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.

Herb Roaster Pork

This recipe is a success! Everybody in my family raves about it. I make it at least once a month and it makes great leftovers.


Ingredients

• 1 teaspooon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves of garlic, crushed
• 1 (5 pound) boneless pork loin
• 1/2 cup sugar (white or brown but I prefer white)
  
• 1 tablespoon cornstarch
• 1/4 vinegar
• 1/4 cup water
• 2 tablespoons soy sauce

Directions

Preheat oven to 350 degrees. In a bowl, combine sage, pepper, salt and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
Bake in the preheated oven for approximately 2.5 hours, depending on desire doneness.
Meanwhile, please sugar, cornstarch, vinegar, water and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Shrimp Linguine with Summer Vegetables

I'm a shrimp lover and I can't wait to try this recipe. It was submitted by Missie (mchupie). She says it is one of her favorite meals to make when her and her husband are entertaining.

Ingredients

• 1 box of Linguine pasta
• 1 lb Shrimp (fresh or frozen up to you!)
• 1 Summer squash
• 1 Zucchini
• 1/2 bag pre-cut carrots
• 2 or 3 cloves of Garlic
• 1 16 oz. bottle of Italian dressing

Directions

Thaw shrimp (if using frozen shrimp).  Start water boiling for the pasta.  While waiting for the water to boil, dice garlic and cut the squash and zucchini into small strips.  Cook the garlic, carrots, zucchini, squash, and the bottle of Italian dressing in a saucepan on med-high heat for about the time it takes to cook the pasta (cook the pasta according to package directions).  It should be bubbling hot and the veggies should be cooked, but they should be still a little crispy.  Lastly, throw in the shrimp for only about 3 minutes.  Mix together with the pasta and enjoy.

Salmon with Lentils

This is a wonderful recipe from Barefoot Contessa - it's not terribly difficult, but it always has big "wow" factor when I serve it for guests. Enjoy!

Ingredients:

• 1⁄2 pound French green lentils (lentilles du Puy)
• 1⁄4 cup good olive oil, plus extra for salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 1⁄2 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 4 (8-ounce) center-cut salmon fillets, skin removed

Directions

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Serves 4

Vegetable Lasagna

This is one of my favorite, go-to recipes. I adapted it from an old Cooking Light recipe and made it my own - enjoy!

Ingredients
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
2 cups baby spinach
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
9 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Preparation
1. Preheat oven to 375º.

2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add spinach and let wilt. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 9"x12" baking dish or pan coated with cooking spray. Arrange 3 noodles over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

4. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.