After a long day at work, home alone and not one inch of me wanting to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.
The best part of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.
What you need: (For this version)
Box of your favorite pasta (gluten free or regular both work)
1/4 cup of milk
2 Italian sausages
1/2 red onion
Micro greens (topper)
Salt, pepper, chili powder and chili flakes
What to do:
Bring a large pot of water to boil
Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente
In another saucepan:
Drizzle olive oil and start to heat slivered red onions – on med-high
Add in chopped up sausage after onions start to brown a lil
Turn down heat to medium
Then add in chopped shitakes
Sprinkle salt and chili powder to liking (not too much cause you can always add more)
Mix til everything looks about cooked and turn to low heat
Throw in micro greens
Time to combine:
Drain pasta and let it sit while all the mixings cook
Add pasta back into the pot and add milk
After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite
Serve with fresh herbs sprinkled on top and a pinch of cheese
Spring is almost here which propelled me to think about the warm weather ahead, white wines and springtime dishes. As I was scrolling through my usual Instagram feed I came across Food & Wine Magazine’s white wine pairing recipe of the day and I knew exactly what I was going to draw inspiration from for tonight dinner. After work, I swung by Molsberry Market to pick up the essentials – Salmon Fillet, Fennel, Red Onion, Lemons and Dill. The weather today was absolutely perfect so when I got home I opened all of the windows, threw on the Bob Marley Pandora station, poured a glass of Sauvignon Blanc and began cookin’.
This recipe is extremely easy and only requires the below seven ingredients.
Two 6-ounce salmon fillets with skin
1 1/2 tablespoons fresh lemon juice (1/2 lemon)
1/8 – 1/4 cup thinly sliced red onion
1/2 fennel bulb, cored and thinly sliced crosswise
1 tablespoon dill, chopped
Preheat the oven to 350 degrees. Combine the fennel, onions, dill, lemon juice and a tablespoon of olive oil in a bowl. Season with salt and set aside. In an oven proof skillet (I used my cast iron) heat 1 teaspoon of olive oil over medium / medium – high. Everyone’s stove is different so just make sure to watch the fish. Season the salmon with salt and place the fillet skin down in the skillet. Cook until the skin is crispy – about four minutes. Transfer the salmon to the oven and bake until cooked through, about 3-4 minutes. Transfer to a plate and serve with fennel slaw. Serve with a light-bodied white such as a Sauvignon Blanc, Pinot Gris or Albariño. Some suggestions:
The fall season calls for deliciously irresistible winter squash and butternut squash is one of my all-time favorites. Last night I had the opportunity to hang out with Chef Don Garrett from Wine Country Artisans Catering who made an AMAZING homemade butternut squash ravioli. These raviolis were hands down the BEST butternut squash raviolis I’ve ever tasted (perhaps we will have a blog post soon and Don will share with us his recipe!) Nevertheless, as I was eating his leftovers this afternoon for lunch, I got inspired to whip up something tonight for dinner that incorporated this wonderful autumn squash. In the past, I’ve made butternut squash soup, roasted squash with thyme and butternut squash risotto… hmmmm, I have lasagna pasta sheets – let’s make lasagna! I haven’t made lasagna in a long, long time so this was the perfect dish to make. Not only is this dish comforting — a perfect pair to the cooler weather — but it’s easy to make.
2 1/2 cups fresh butternut squash, seeded, peeled, and cut into 1/2 inch pieces
2 – 3 garlic cloves, minced
1 1/2 – 2 cups milk
2 teaspoons fresh rosemary, chopped
2 tablespoons flour
2 cups freshly grated Parmesan
2 tablespoons butter
No-boil lasagna pasta
1/2 cup heavy cream
salt & pepper, to taste
Preheat oven to 450 degrees F. In a large bowl, toss fresh butternut squash pieces with olive oil and lightly season with salt. Roast for 10 minutes. Stir butternut squash and roast for another 10 – 15, until tender and golden.
While squash is roasting, melt butter in a large saucepans. Add garlic and cook over medium heat until fragrant (1 minute). Stir in flour and cook roux, stirring for about 2-3 minutes. Slowly add milk, rosemary, salt and pepper. Cook and stir frequently until thickened yet smooth – about 5 – 8 minutes. Stir in roasted squash.
Butter a casserole dish and pour some sauce on the bottom of the prepared baking dish. Begin layering the lasagna pasta sheets. Spread the sauce on top of the noodles and sprinkle freshly grated Parmesan cheese. Repeat layering noodles, adding the sauce and finishing with Parmesan cheese. Pour heavy whipping cream over the top of the entire dish and sprinkle a little more cheese. Cover dish tightly with foil and bake in the middle of the oven for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the top is bubbling and golden brown. Allow dish to cool for about 5 minutes. Garnish with rosemary sprigs.
Serves 4 – 6.
Wine Pairing? Try pairing this decadent dish with a rich & buttery Chardonnay. Do you have a personal favorite? Share with us in the comments below or on twitter!
What are your favorite fall dishes? Share with us on Twitter @ApronsStilettos