Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Spaghetti Pie

This recipe is slightly adapted from page 140 of the Junior League of Owensboro, Kentucky’s cookbook, To Market To Market. the recipe makes 6 servings.       Spaghetti Pie 6 ounces dry spaghetti 2 tablespoons butter 1/3 cup grated Parmesan cheese 1 pound ground Italian sausage 1 medium onion, chopped 1 (8 ounce) can … Continue reading

Tomato Basil Lasagna Rolls

This recipe is from page 128 of the October 2013 of Southern Living magazine. It is really yummy. The recipe makes 10 rolls.       Tomato Basil Lasagna Rolls 10 uncooked lasagna noodles 1 cup finely chopped sweet onion 2 teaspoons olive oil 3 garlic cloves, minced and divided 1 (24 ounce) jar tomato-and-basil pasta … Continue reading

Spaghetti with Lemon and Toasted Walnuts

This recipe is yummy and easy. It is from page 62 of the December 2013 issue of Vegetarian Times magazine. It makes 4 servings.             Spaghetti with Lemon and Toasted Walnuts 1 cup walnut halves 1/2 cup freshly grated Parmesan cheese 1/4 cup olive oil 1/4 cup lemon juice 2 … Continue reading

Penne with Spicy Calabrese-Style Pork Ragu

This recipe is slightly adapted from page 72 of the February 2013 issue of Bon Appetit magazine. It is time-consuming, but worth it. It makes 6 servings.             Penne with Spicy Calabrese-Style Pork Ragu 1 medium onion, quartered 1 carrot, peeled, cut into 1″ pieces 1 celery stalk, cut into 1″ … Continue reading

Squash Blossom Pesto

This recipe was in an email sent out by my CSA group. It makes such a beautiful yellow pesto.               Squash Blossom Pesto 3 tablespoons pine nuts 2 tablespoons very hot water A pinch of saffron threads 2 cups loosely packed squash blossoms, about 12 blooms 1/3 cup coarsely grated … Continue reading