Three Bean Pasta Salad

For the salad:
2 c. dry ziti or penne
2 c. fresh green beans, trimmed
1 can garbanzo beans, drained and rinsed
2 oz. Genoa salami, diced or sliced thin
2 c. cherry tomatoes, halved
1 c. red onion, thinly sliced
1/2 c. black olives, sliced
4 oz. fresh mozzarella, cubed
1/4 c. fresh basil, minced
1/4 c. fresh parsley, minced

For the vinaigrette:
1/3 c. Parmesan
3 T. olive oil
2 T. white wine vinegar
1 t. garlic, minced
1/2 t. Dijon mustard
salt and pepper to taste

Directions:
Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in the same boiling water until crisp-tender, about 5 minutes; drain. Rinse pasta and green beans under cool water; transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olive, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
Combine all ingredients for vinaigrette in a jar with a tight fitting lid; shake until well mixed.
Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.

Makes 12 servings. Total time 20 minutes.

Verdict:
It is good. That is all I have to say about that.

Chicken Caprese

Ingredients:
2 ciabatta rolls, split in half
olive oil
1 chicken breast, pounded thin
coarse salt and pepper
4 thick slices fresh mozzarella
4 slices tomato
fresh basil leaves

Directions:
Heat grill to high.
Brush ciabatta roll with olive oil and toast on grill. Season chicken breast with salt and pepper, brush with oil and grill until cooked though. Layer mozzarella, sliced tomato, and chicken on bottom half of roll; add fresh basil leaves. Sandwich with top half of roll.

Makes 2 sandwiches. Total time 15 minutes.

Verdict:
I really liked these. I have been wanting things that are fresh and easy lately. This fit the bill. Blake liked it too but ate his with out basil leaves on it. The kids ate all of their topping separately.

Spinach and Meatball Calzones

When making this recipe you will have to reference this one.

Ingredients:
olive oil
10 oz. baby spinach
coarse salt and pepper
flour, for work surface
1 lb. store bought pizza dough, or frozen bread dough thawed, cut into 4 equal pieces
8 meatballs, halved and 1 1/2 c. sauced reserved (from this recipe)
8 oz. fresh mozzarella, torn into pieces
1/2 t. red pepper flakes

Directions:
Preheat oven to 450. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 c. water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.
On a lightly floured work surface, roll each piece of dough into an 8 inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese and red pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1 inch border.
Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15-18 minutes.

Makes 4 servings. Total time 30 minutes.

Verdict:
These were better than I was expecting. I left out the spinach because mine had gone bad but I was OK with that. I think Blake was OK with that too. We also added pepperoni because we like it. I used Rhodes frozen bread and it worked great. These were big though, so keep that in mind.

Roasted Vegetable Lasagna

Ingredients:
14 plum tomatoes (about 3 lbs. total), halved lengthwise
1/4 c. olive oil, plus more for baking dish
1 t. dried oregano
3 garlic cloves, thinly sliced
coarse salt and pepper
1 med. butternut squash, peeled, seeded, and sliced 1/4 inch thick
3 bunches (about 2 1/2 lbs. total) spinach, trimmed and washed
1 container whole milk ricotta (15 oz.)
1/2 c. parmesan, grated
1 egg
1/4 t. ground nutmeg
9 to 12 no boil lasagna noodles
1 lb. fresh mozzarella, cut into pieces

Directions:
Preheat oven to 400, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 T. oil, oregano and two-thirds the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 T. oil.
Arrange squash in one layer; season with salt and pepper.
Roast squash until tender, about 20 min. Cook tomatoes until slightly shriveled, about 40 min., rotating sheets halfway through.
Puree tomatoes, in a blender; set aside.
Heat 1 T. in a large skillet. Add remaining garlic and cook, stirring, 30 seconds.
Gradually add 2 lbs. spinach and toss until wilted, about 4 minutes.
Transfer spinach to a strainer and press to release liquid. When cool, chop and season spinach with salt and pepper.
Mix ricotta, 1/4 c. parmesan, egg and nutmeg in a large bowl until smooth.
Lightly oil a 9x13 inch baking dish with oil.
Spread one quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed. Top with half the ricotta mixture, half the squash, one quarter the tomato sauce, and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one quarter the sauce, and 3-4 noodles. Top with remaining sauce, 1/2 lb. mozzarella and 1/4 c. parmesan.
Set rack in middle of oven and bake lasagna on a rimmed baking sheet until golden brown, 30-35 min. Let lasagna cool 15 min. before serving.

Makes 6 servings. Total time 1 hr. 40 min.

Verdict:
When I told Blake that we were having a vegetable lasagna he asked if we could add meat. Silly boy. This was not bad. I liked it. I am not sure I liked it enough to make it a lot because it does take time but I am glad that I tried it.

Penne With Two Tomatoes and Mozzarella

Ingredients:
6 oz. fresh mozzarella, cut into 1/2 inch pieces
coarse salt and pepper
12 oz. penne pasta
1 Tbsp. olive oil
1 pint cherry tomatoes
1/2 c. sun dried tomatoes, sliced
2 cloves garlic, minced
1/4 c. green onions, thinly sliced

Directions:
Boil large pot of water and cook noodles. Reserve 1/2 c. pasta water. Drain pasta and set aside. In pasta pot heat oil. Add cherry tomatoes, sun dried tomatoes, garlic and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
Add pasta, mozzarella cheese and green onions to pot. Season with salt and pepper.
Toss to combine.

Makes 4 servings. Total time 25 minutes.

Verdict:
I liked this. I do like sun dried tomatoes quite a bit. I used the sun dried tomatoes that are packed in oil and garlic. They were tasty in this. Blake liked it too and Gavin even had 2 helpings. That is a shocker.

Hay and Staw

Ingredients:
4 oz. dry spinach spaghetti
4 oz. dry spaghetti
3 c. tomatoes, diced
1/2 lb. fresh mozzarella, diced
1/4 c. olive oil
1 Tbsp. garlic, minced
1/2 c. fresh basil, thinly sliced

Directions:
Boil large pot of water and cook spaghetti according to package directions.
Combine tomatoes and mozzarella in large bowl and season with salt and pepper.
Add drained hot pasta.
Saute garlic in a pan for 1 minute or until fragrant.
Pour hot oil and garlic over pasta mixture. Toss to combine.
Garnish with basil.

Makes 4 servings. Total time 20 minutes.

Verdict:
I have never been able to find spinach spaghetti. I can only find spinach fettuccine so I use that instead. This dish is fresh and light. I told Blake that we were having it this week and he made a little giddy "Oooh when?"