Roasted Tomatillo Sauce Over Whole Wheat Linguine

Ingredients:
1 lb. tomatillos, husks removed
6 cloves garlic
1 T. olive oil
8 oz. dry whole wheat linguine or spaghetti (you can use regular too instead of whole wheat)
4 c. fresh spinach, loosely packed
2 T. chicken broth
2 T. fresh oregano leaves
2 T. fresh thyme leaves
1 tsp. each sugar, kosher salt, and red pepper flakes
10 cherry tomatoes, halved
shredded Parmesan for garnish

Directions:
Preheat oven to 400.
Combine tomatillos with garlic in a bowl; add oil and toss to coat. Transfer mixture to a baking dish roast for 35 minutes.
Cook linguine in a large pot of boiling water according to package directions.
Place roasted tomatillo mixture in a food processor; add spinach, broth, oregano, thyme, sugar, salt and pepper flakes. Process until sauce is blended.
Drain linguine; transfer to a bowl with cherry tomatoes. Add sauce and toss to coat linguine and tomatoes. Garnish each with shredded Parmesan cheese.

Makes 4 servings. Total time 45 minutes.
296 calories per serving

Verdict:
Blake and I both liked this. The kids thought that it was weird that it wasn't red sauce and so would therefore not eat it.

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.

Cheesy Gnocchi Florentine

Ingredients:
1 box (9 oz) frozen chopped spinach
1 T. butter
1/4 onion, chopped
1 T. flour
1 1/4 c. half and half or milk
1 package (16 oz) shelf stable gnocchi
1 c. Gruyere cheese, shredded
1/2 c. Muenster cheese, shredded
1/8 t. ground nutmeg
1 large roma tomato, thinly sliced
1 t. olive oil

Directions:
Heat oven to 350. Spray 1 1/2 qt. casserole with cooking spray. Cook spinach as directed on box; drain in colander or large strainer. Press spinach to remove excess moisture. Set aside.
Melt butter in a 2 qt. saucepan. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half and half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheese and nutmeg.
Spoon about 2 c. of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Makes 4 servings. Total time 50 minutes.

Verdict:
We all liked this. After we convinced Gavin that they were noodles he scarfed them down. Miracle. Then he asked for more. He just refused to eat the green stuff. I can't say I blame him, cooked spinach is a little freaky looking but I think it tastes good.

Stuffed Squash with Sausage and Gruyere Cheese and Red Grape Waldorf Salad

For the squash:
2 acorn squash, about 1 lb. each
1 T. olive oil
1 lb. pork sausage
1/2 c. onion, diced
1/4 c. sherry
4 c. fresh spinach
1 1/2 c. fresh bread crumbs
3/4 c. Gruyere cheese, shredded
balsamic vinegar
1/2 t. rubbed sage

For the salad:
1 c. red grapes
1/2 c. celery, sliced thinly
1/2 c. walnuts, chopped, toasted
1/4 c. sour cream
2 t. honey
1/2 t. lemon juice
pinch of salt

Directions:
Preheat oven to 425.
Slice each squash in half horizontally; scoop out the seeds. Cut a thin slice off of the bottom of each half to allow squash to sit flat.
Drizzle squash flesh with oil; sprinkle with salt. Place squash halves on a baking sheet, flesh side down. Roast squash 15 minutes. Flip squash and roast 10 minutes more, until the flesh is tender and the edges begin to brown and caramelize. Remove squash from oven. Heat broiler to high and place an oven rack 2 inches below broiler.
Heat 1 T. oil in a skillet. Add sausage to the skillet.
Saute sausage, breaking up chunks with a wooden spoon, sprinkle sage over meat and cook until meat is browned and cooked through, 8-10 minutes. Add onion and cook until onion is translucent about 3 minutes.
Deglaze with sherry; simmer mixture until most of the liquid is evaporated, 2-3 minutes. Add spinach to skillet; stir and toss until spinach leaves are wilted, 2-3 minutes. Remove skillet from heat; stir in bread crumbs and 1/2 c. of the Gruyere.
Scoop 1 c. of the sausage mixture into each squash half.
Sprinkle remaining Gruyere over sausage mixture. Return stuffed squash to the baking sheet.
Broil until Gruyere melts, 2-3 minutes. Remove squash from oven and drizzle balsamic vinegar lightly over each squash half.

For the salad:
Combine grapes, celery, and walnuts in a bowl. Whisk together sour cream, honey, lemon juice, and salt. Toss with grape mixture.

Makes 4 servings. Total time 45 minutes.

Verdict:
Blake thinks I am crazy making him try all these things with squash. But he didn't think I was crazy once he tasted it. It is so good. We even ate it the next day. My squash took longer to cook than the directions say. I would just test the squash with a fork to see if it is tender in the thickest part. I think mine could have cooked a little longer but they were still good. Acorn squash doesn't have a ton of flavor. I would almost liken it unto a potato. So don't be a hater. Try it. The salad reminds me of family reunions when I was little. It made me happy.

Spinach and Gruyere Souffle

Ingredients:
2 T. butter, at room temperature, plus more for baking dish
1/3 c. plain dried breadcrumbs
5 c. packed spinach, trimmed and washed
2 T. flour
3/4 c. plus 2 T. whole milk
1/2 c. Gruyere cheese, grated
coarse salt and pepper
2 large eggs, separated , plus 2 large egg whites

Directions:
Preheat oven to 375. Butter a round 1-quart tall sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 T. water over med-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes.
Transfer to a strainer to cool; press to release liquid.
In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a past forms. Continue to cook until pale blond in color, 2 to 3 minutes.
Whisking, gradually add milk.
Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat.
Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 c. souffle base; pulse until blended.
Stir spinach mixture into remaining souffle base.
In a large bowl, using and electric mixer, beat 4 egg whites and pinch of salt on med-high until stiff peaks form (do not over beat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base.
Pour batter into prepared dish and bake until souffle is tall, browned and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Makes 8 servings. Total time 1 hour.

Verdict:
Souffle sounds so fancy, no? I was kinda excited to make this. Fancy cheese name, fancy food name, what is there not to be excited about? It came out of the oven all puffy and pretty and then it quickly deflated. Sad. The taste? It kinda reminded me of a soggy omelet. It was fancy but all together it was kinda...meh. If you can't find Gruyere cheese I would say a good substitute would be Swiss or Parmesan.

Chicken and Spinach Salad Wrap

Ingredients:
2 boneless skinless chicken breasts
1 tsp. cajun spice
1/4 c. flour
2 Tbsp. vegetable oil
4 strips bacon, chopped
1/2 c. braeburn apple, thinly sliced
1/2 c. red onion, slivered
1/4 c. apple cider vinegar
1/4 c. apple jelly
1 Tbsp. dijon mustard
6 c. fresh spinach
1/4 c. goat cheese, crumbled
4 flour tortillas, or flavored wraps

Directions:
Season chicken with cajun spice and salt than dredge in flour. Heat oil in skillet and cook chicken until cooked through. Remove from pan and slice. Wipe out pan and return to burner.
Saute bacon until crisp. Remove bacon and drain off all drippings but 1 Tbsp.
Add apple and onion and saute until softened.
Deglaze with vinegar. Simmer until liquid is nearly evaporated.
Add the jelly and mustard. Cook until jelly is melted and dressing has thickened, about 3 minutes. Stir in bacon.
Assemble wraps with tortillas, spinach, chicken, dressing and sprinkle goat cheese on top. Roll tightly and serve immediately.

Makes 4 wraps. Total time 35 minutes.

Verdict:
Both Blake and I liked these. I used feta instead of goat cheese and it was yummy. The sauce that goes with it adds just the right amount of flavor. We used wraps instead of tortillas and I think it was a good switch. My only wish is that we had a gas burner to toast the tortillas a little. That would have made it extra good.

Steak House Mushroom Burgers with Creamed Spinach Sauce

For the Burgers:
8 oz. button mushrooms, sliced
3 Tbsp. olive oil
1 tsp. minced garlic
1 lb. ground beef
1 Tbsp. soy sauce
1/2 tsp. each kosher salt and pepper
4 slices french bread toasted

For the Sauce:
2 Tbsp. butter
1/4 c. minced onion
2 Tbsp. flour
1/2 c. half and half
1/2 c. chicken broth
kosher salt, cayenne, and nutmeg to taste
4 c. chopped fresh spinach
1 Tbsp. grated Parmesan cheese
1/2 tsp. lemon juice

For the burgers:
Preheat grill.
Saute mushrooms in 1 Tbsp. oil in pan over med-high heat. Cook until mushrooms start to brown. Stir in garlic and cook 1 more minute. Season with salt and pepper. Let mushrooms cool.
Combine burger, 1 Tbsp. oil, soy sauce, and 1/2 tsp. salt, 1/2 tsp. pepper, and mushrooms.
Shape into patties and place on grill. While patties are cooking make sauce.

For the sauce:
Melt butter in saucepan.
Add onion and cook until translucent about 3-4 min.
Stir in flour. Cook 1 min.
Whisk in half and half, broth, salt, cayenne, and nutmeg. Bring to a boil and reduce heat. Simmer for 2 min.
Add spinach and stir until wilted. Mix in Parmesan and lemon juice.

Serve burgers open faced on toasted french bread. Top with creamed spinach sauce and sprinkle with more Parmesan.

This makes 4. Total time 40 min.

Verdict:
These were so good. I do realize that not everyone is a fan of mushrooms but...yum. The sauce is super good just by itself. I would also eat the sauce with some noodles or with some grilled pork. Blake really liked this too. He is kinda wishy washy when it comes to mushrooms but he said that he would definitely want this again. Laney ate a plain patty with no sauce and Gavin ate only one bite (he is a vegetarian of sorts.) We had one patty left over so I ate it the next day...cold. It was still so good.

Picture and recipe from Cuisine at Home grilling