Monthly Archives: April 2013

Khorest Gol Kalam (Cauliflower Stew) and 10K

I wasn’t sure how my leg would handle the 10K; my calf seemed healed,but my hamstring was very tight since my 1 mile test run on Thursday.  And, it was going to be a trail run with real hills, some steep.  So,my goal was to make it through, and I was going to apply the 4-5 minute run 30 second-1 minute walk pattern to keep myself from pushing too hard for too long.

The course was basically 2 miles of downhill, 2 miles flat along the creek, then 2 miles uphill.  The downhill aggravated my hamstring and I was in pain after 3 miles. But the flats helped.  Then came the uphills…ugh!…expletives!…but then, as I approached the finish, my daughter showed up to run the last bit with me (she had finished a good bit earlier)…and this is what I saw:

go you

So, I made it. Slowly, 1:06:15, but I made it!

Now for food!

We love cauliflower and I am always happy to make another cauliflower dish.  Look at this cauliflower, isn’t it pretty?

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My cauliflower plants are still babies, with the cool spring, I am hopeful that they will produce for me.  But for now, I have to buy my cauliflower from someone else.

It does seem like Persian stews are the main times we eat beef in our family.  The stews are mainly vegetables, with just a touch of meat, so even when we eat it beef, there is not much of it.  For this recipe, I only used 1/2 pound of stew beef and it was plenty for 4 large servings.

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If you notice the pickles, it is because some Persian dishes go best with little pickled vegetables (or torshi). All we had in the house tonight was dill pickles, so that is what we used and they were a fine condiment.

Khorest Gol Kalam (Cauliflower Stew)

4 Tbsp vegetable oil, divided

1 small onion, chopped

1/2 lb stew beef, cut into bite-sized pieces

3/4 tsp turmeric

1 tsp Kosher salt, divided

1 medium cauliflower, broken into florets

1 lime

1/8 tsp ground red chili pepper

1/2 tsp Advieh (or 1/4 tsp cinnamon & 1/4 tsp cumin)

1 Tbsp tomato paste

Boiling Water, about 4 – 5 cups


Heat 2 Tbsp oil in a small pot. Add the onion and cook over medium-high heat until translucent.

Add the beef and brown on all sides.  Add turmeric and 1/2 tsp salt, cook for another 2 minutes.

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Pour in enough boiling water to cover the beef by about 2 inches.  Lower the heat to a simmer, cover and cook for 45 minutes.

Meanwhile, in a large pot fry the cauliflower in the remaining 2 Tbsp oil for about 15 minutes, stirring frequently.

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Add the juice of the lime (about 2 Tbsp), ground chili pepper, advieh, the remaining 1/2 tsp salt and the tomato paste, mix well.  While the beef continues to cook, remove the cauliflower mixture from heat and cover.  The cauliflower will continue to cook, but not overcook.

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Add the beef mixture to the cauliflower, add additional boiling water to cover, and cook over low heat for another 15 minutes.

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Serve with rice and pickled vegetables. Enjoy!

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Makes 4 large servings.

Categories: Cauliflower, Kosher, Main Dish, Persian, Recipe | Tags: , | 4 Comments

Asparagus, Mushroom and Tomato Stir Fry

When Arielle and I arrived at my friend Kelly’s house, we had in hand some asparagus Arielle had cut at Farmer Kim’s farm earlier in the day.  It was going to be the star of dinner after our Saturday hike.

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I won’t go into detail about the hike other than that we did a lot of climbing and hiking on rocks since we lost the trail about a third of the way up the mountain.  It was slow going and a pain in the neck  – or as it turned out – calf.  We ended the day at Hawk Mountain Sanctuary, where Arielle entertained us with her crane technique 🙂

hawk mountain

Hawk Mountain is beautiful and has some great hikes (which we did not do this trip, but have in the past and will again soon!).

When we returned to Kelly’s, I pretty much took over her kitchen to make dinner, I am glad she didn’t seem to mind too much (she did make the rice, so she wasn’t totally kicked out).  It was odd cooking in someone else’s house, but it also gave me great pleasure.  I am surprised that making food for people has become one of my favorite things to do.

Asparagus, Mushroom and Tomato Stir Fry

Asparagus, Mushroom and Tomato Stir Fry

1 pound Asparagus  (from Farmer Kim)

1 bunch scallions, organic

6 ounces mushrooms (locally grown)

1 cup grape tomatoes

1/2 cup white wine

2 cloves garlic, minced

1 tsp minced ginger

3 to 4 Tbsp soy sauce

1 Tbsp cornstarch

1 Tbsp canola oil


Break off the woody end of the asparagus, cut the rest into 1 inch pieces.  Cut the scallions also into 1 inch pieces.  Slice the mushrooms and halve the grape tomatoes.

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Mix together the wine, garlic, ginger and soy sauce.

Heat a wok or large saute pan over high heat. Add the oil, then the asparagus and scallions.  Stir fry for about 3 minutes.

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Add the mushrooms and stir fry about 1 minute.

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Stir the cornstarch into the wine-soy sauce mixture.  Then add to the asparagus, cook about 30 seconds – 1 minute.  Add the tomatoes and stir fry until the tomatoes are heated through.

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Serve over rice.  Enjoy!

Asparagus, Mushroom and Tomato Stir Fry

Serves 3

Categories: Asparagus, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 4 Comments

Happy Earth Day, Pulled Tendon and Spinach Seedling Pasta Sauce

Happy Earth Day!  To celebrate Earth Weekend, Arielle and I spent the weekend with my friend Kelly in Harrisburg, PA.  It was to be a weekend of hiking and enjoying nature.  My leg started hurting after our Saturday hike, so yesterday we decided to go for an easy walk at the Shenks Ferry Wildflower Preserve – it was beautiful!  Plenty of wildflowers, like these Virginia bluebells,

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Trillium, Dutchmans britches, and more!  The ferns were getting ready to unfurl…earth day1

So, my break from running to hike may have some bad consequences, it appears that I have strained my achilles tendon again.  The last time this happened I was out of commission for about 2 weeks.  But then I discovered kinesiology tape – this stuff is amazing!  So I picked some up on our drive home and am all taped up.

KT wrap

I may even be able to run lightly tomorrow.  I am supposed to run a 10k on Saturday; keeping my fingers crossed.  If it feels bad at all when I try to run, I will rest a few more days and see how it is on Friday.

After we returned home, I thinned the spinach in my garden.  This resulted in about a cup of spinach seedlings that I pulled from the ground.

spinach seedlings

Well, I hate wasting anything from my garden.  So I rinsed them well, pulled off any stringy roots, and decided to make a quick pasta sauce with some of the few remaining items in my freezer from last season and this year’s infant spinach.  The result was quite tasty!

Spinach Seedling Sauce 1

Spinach Seedling Pasta Sauce

2 cups Basic Tomato Sauce

1 cup Tomato Confit

1 cup Frozen Corn, thawed (from Filasky’s Produce)

1 cup spinach seedlings, from the garden (you an use chopped spinach as well)

1 tsp olive oil (I used the oil that had frozen in the tomato confit)

Pinch of Kosher salt

1 pound pasta

Parmigiano Reggiano or Grana Padano cheese for grating


Bring a large pot of salted water to boil, cook the pasta according to package directions.

Meanwhile, if you are using frozen ingredients, thaw the tomato sauce, tomato confit and corn.  Place the tomato sauce and confit in a medium saucepan and bring to a simmer, then reduce the heat to low.

Heat a small skillet over medium-high heat.  Add the oil and saute the spinach for about 30 seconds.  Add to the tomato pot.

Put the corn in the skillet and cook until warm and season with a pinch of Kosher salt.  Add to the tomato pot.  Cook over low heat for a few more minutes until the sauce is heated through.

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Serve with pasta and top with grated cheese.  Enjoy!

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Serves 4.

Categories: Kosher, Main Dish, Pasta, Recipe, Spinach, Vegetarian | Tags: , | Leave a comment

Lentil, Orzo & Broccoli Bake

I have been fiddling around in my garden the past few days, nurturing my little sprouts and young plants, weeding, and dreaming about being able to cook again with my fresh bounty.  Chard, broccoli, spinach, carrots, garlic, peas…all are growing more each day.

So when I saw this recipe on I envisioned my baby vegetables all grown up and ready to eat.  I couldn’t wait and had to try it. Just to make sure I had items from my garden in the dish today, I converted the fresh herbs to dried and used the basil, thyme and parsley I grew and dried last fall.

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The recipe originally came from Vegetarian Times.  My version is not quite vegetarian since I am using my turkey stock.  I am also using matzo meal instead of bread crumbs in the topping because I still have so much left over from Passover.  The only drawbacks to matzo meal was that I needed to add a little salt to the topping and that it did not brown the way bread crumbs would have.

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Lentil, Orzo & Broccoli Bake

Adapted from Move Eat Create‘s Lemony Lentil, Orzo & Broccoli Bake

1 1/2 Tbsp olive oil

1 small yellow onion, chopped

1 large carrot, diced

6 cloves of garlic, minced

1 medium head of broccoli, stem discarded, chopped

1 tsp red pepper flakes

1 cup dry brown lentils, rinsed and picked through for stones

1 tsp dried thyme (from the garden)

1 tsp dried basil (from the garden)

3 cups stock (I used home-made turkey stock, you can use vegetable stock to keep the dish vegetarian/vegan)

1 cup dry orzo

14.5 oz can diced tomatoes, drained

Juice of 1 medium lemon

1 tsp lemon zest

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

1 – 1 1/4 cups hot water

1/3 cup dry matzoh meal or breadcrumbs (if you use matzoh meal, add a little salt)

2 tsp dried parsley (from the garden)


Preheat oven to 350F.  Lightly coat a 3-quart casserole dish with cooking spray

In a Dutch oven or other large pot, heat 1/2 tbsp olive oil over medium heat.  Add onions and carrots and cook until softened, about 5 – 7 minutes, stirring frequently.

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Add garlic and red pepper flakes and cook, stirring constantly, for 1 minute.  Add lentils, thyme and basil to the pot and stir to distribute.

Lemony Lentil, Orzo & Broccoli 2

Add broth and lemon juice.  Bring the mixture to a simmer.  Reduce heat to low, cover and simmer for 20 minutes.

Add the chopped broccoli and stir.  Cover and let broccoli soften for 2 – 3 minutes. Remove from heat.  Add the lemon zest, drained tomatoes, salt and pepper.  Stir until well combined.

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Pour all the contents into the casserole dish.  Add enough hot water to ensure orzo is covered with liquid.

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Cover with foil and bake for 20 minutes.

Meanwhile, combine the matzoh meal/breadcrumbs, 1 Tbsp olive oil, and parsley in a small

bowl and mix well.

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Remove the foil and sprinkle breadcrumbs evenly over the top.

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Return to oven and bake, uncovered, for 20 more minutes.  Let sit 5 minutes or so before serving.  Enjoy!

Lemony Lentil, Orzo & Broccoli 8

Serves 6.

Categories: Broccoli, Carrot, Kosher, Main Dish, Pasta, Recipe | Tags: , | 7 Comments

Fetuccine with Saffron and Asparagus

At last! Local asparagus is in!  I stopped at the farm today and bought a pound to use for dinner.  Picked today, cooked today…doesn’t get much better than that.  I love asparagus and pasta, so I made more than we needed for our dinner so that we can take some for our lunches tomorrow (or turn it into pasta pancakes for dinner later this week).

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To remove the sand from the asparagus, I placed the asparagus pieces in a bowl of cold water and agitated, and agitated, and agitated it.  Then I agitated it some more. Then the asparagus was ready to use.

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This recipe is from Mary Ann Esposito’s Ciao Italia series. The only difference, is that I used Grana Padano cheese instead of pecorino.

Fetuccine with Saffron and Asparagus

2 Tbsp olive oil

1 onion, chopped

1 pound fresh asparagus, cut in thirds (grown within 10 miles of my house)

Salt and Pepper to taste

Pinch saffron threads (I ground them)

1pound fetuccine

Grated pecorino (I used Grana Padano)


Heat the olive oil in a saucepan and add the onion; cook until it begins to soften. Add the asparagus pieces, sat and pepper and cook until the asparagus is tender.

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Set 3/4 cup of the asparagus mixture aside (I selected the asparagus tips).  Puree the rest.  Transfer to a small pot and keep covered over low heat.

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Cook the pasta until al dente; drain, reserving 1/4 cup of the cooking water.  Dissolve the saffron in the reserved water, then mix it into the pureed asparagus.

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Mix the pasta with the asparagus sauce; transfer to a platter and top with the reserved asparagus pieces and sprinkle with grated cheese.  Enjoy!

asparagus & saffron fetuccini 7

Serves 4 to 6

Categories: Asparagus, Kosher, Main Dish, Pasta, Recipe, Vegetarian | 5 Comments

Potato, Onion & Cheese Scrambled Omelet

OK, I admit it, I have been in egg mode.  It happens every now and then, I will not make eggs for breakfast for a while, then suddenly I will make eggs for dinner several times a week for a few weeks.  I am not sure why this happens, but, I just go with it.  And when you  get fresh, beautiful eggs like these, why not?


My brother Mitchell used to make a potato, onion and cheese scrambled omelet before scrambled omelets were “cool.”  It was delicious, and this is my version of it.

potato & cheese scrambled omelet5

You can use other types of potatoes for this, but I found some local baby red potatoes, so I decided to use them.  Dicing the potatoes small helps the dish to cook more quickly.  I also think the small size works will with the scrambled omelet.

potato & cheese scrambled omelet1

Potato, Onion & Cheese Scrambled Omelet

1 generous Tbsp extra virgin olive oil

1/2 lb red potatoes, diced (locally grown)

1/2 large onion, chopped

Kosher salt and freshly ground black pepper

6 eggs (from Farmer Kim)

3 – 4 oz Gruyère cheese, diced


Heat a large skillet over medium heat, add oil.  Add the potatoes and onions.  Cook, stirring frequently, until tender and browning, about 10-15 minutes. Season with salt and pepper.

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Beat the eggs and add the diced cheese.

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Add the eggs and cheese, let settle, then fold to scramble, let settle then fold again.  Continue folding and letting settle until the eggs are cooked and cheese melted, just a couple of minutes.

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Serve and enjoy!

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Serves 3.

Categories: Breakfast, Kosher, Recipe, Vegetarian | Tags: , | 1 Comment

Baked Ziti and Garden Update

The Garden, Plan B

After getting all my early seeds in last month, we had the crazy cold weather, and as of Monday, only the spinach had sprouted.  So I hit Clark Seeds, just up the road, and bought some sprouted lettuce, collards, broccoli, cauliflower and celery (I love watching celery grow).  I then hit another plant center and topped it off with kale, kohlrabi, swiss chard and some extra spinach.  I have never had luck with spring broccoli or cauliflower, but the plants looked so healthy I decided to try again.  So here is my garden, with garlic and strawberries at the bottom, then kohlrabi, chard and my rhubarb from last year.  The empty looking area is the spinach – too small to see in this picture, on the left of that is collards. Then a row of kale, lettuce and celery.  There is the netting for the snap peas (which I replanted over the weekend) then a row you can barely see, with the broccoli and cauliflower. This is the front 1/3 of the garden.  I will be back to Plan A, with the rest of the garden in a few weeks.


The Food

There are a couple of Italian chefs I turn to whenever I want a really good, traditional italian dish.  One of my favorites is Lidia Bastianich, her recipes have never disappointed me.  So, when I thought I was going to have a houseful for dinner, I decided to use some more of my tomato sauce in her Ziti al Forno.

baked ziti2

I love the mix of cheeses in this, the combination of mozzarella and provolone is great.  The original recipe calls for 1pound of mozzarella, but I found that to be way too much cheese for my taste, so I reduced it to 1/2 pound.  With the 3 cheeses, there is plenty of cheese.

baked ziti1

Lidia calls for adding 9 fresh basil leaves to a marinara sauce, I used  a batch of my sauce which I made with an extra dose of basil, so I did not add any extra.  Basil really does add to the dish, so if you are using regular marinara, definitely add in the fresh basil leaves.

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I originally decided to make this whenI thought we would have a full house for dinner. But middayI found out it would only be the 3 of us, so I decided to make a full recipe, but divide it into 2 dishes, one of which I would bake halfway and freeze.

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Baked Ziti

Sightly adapted from Lidia Bastianich

1 pound ziti

1 pound ricotta, drained (she calls for fresh, but you can use store-bought if you do not have access to fresh)

1/2 lb low-moisture mozzarella, cut in 1-inch cubes

1 cup shredded provolone

5 cups tomato sauce or marinara


Preheat oven to 400F.  Bring a large pot of salted water to boil and add ziti.  Cook until just al dente, about 10-12 minutes, drain.

Meanwhile, bring the tomato sauce to a simmer in a large skillet.  Stir in the ricotta.

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Spread 1/2 cup of the sauce in the bottom of a 9 x 13 baking dish.  Layer half the ziti on top of the sauce.  Sprinkle with half the mozzarella cubes and half the provolone.

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Pour 2 cups of the sauce over the cheese and spread in an even layer.  Top with the rest of the pasta, and spread 2 more cups of sauce on top.  Sprinkle with the remaining cheeses.

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Dollop with the remaining sauce.

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Bake, uncovered,until browned and bubbly, about 30 minutes.  Let rest 5 minutes before cutting.  (If you are assembling this ahead of time, bake for 15 minutes covered with foil, then, when ready to serve, uncover and bake for an additional 20 minutes).

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Serve with a nice salad.  Enjoy!

baked ziti2

Serves 6 – 8.

Categories: Kosher, Main Dish, Pasta, Recipe, Tomatoes | Leave a comment

Chiles Rellenos Egg and Cheese Bake

It is time again to showcase Farmer Kim’s eggs…and what better way to do it than with an egg and cheese bake?  This recipe is adapted from a chiles rellenos quiche from Cooking Jewish by Judy Bart Kancigor.  I often make this during Passover, but it is good for a light dinner or brunch at any time of year.

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I like making this as a light dinner and then having the leftovers for breakfast the next day. I like mine even more when topped with salsa to add more heat to it.

chiles rellenos egg bake

Chiles Rellenos Egg and Cheese Bake

8 large eggs (from Farmer Kim)

16 oz cottage cheese, can be low fat or fat free

1/2 tsp Kosher salt

8 drops Tabasco or other hot sauce

8 oz shredded cheddar jack cheese

1 can diced green chiles, drained (either 4.5 or 7 oz, depending upon your preference)

2 Tbsp butter, melted


Preheat oven to 400F.  Spray a 9″ x 13″ glass dish with cooking spray.

In a blender, combine eggs, cottage cheese, salt and Tabasco.

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Blend until smooth.

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In a large bowl, combine the shredded cheese, chiles and melted butter.

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Add the egg mixture and gently stir to combine.  Pour into the prepared baking dish.

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Bake for 15 minutes, then lower the heat to 350F and bake until golden brown and the eggs have set through, about 20 – 25 minutes more.

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Cut into 8 squares.  Serve alone or with salsa.

chiles rellenos egg bake

Serves 8.

Categories: Breakfast, Kosher, Main Dish, Passover | Tags: | 4 Comments

Mario Batali’s Pasta Pancakes aka a Great Way to Use Leftover Pasta!

I love Mario Batali!  And I love the gift he has given me with this recipe.  We always have leftover pasta and some just don’t taste that great simply warmed back up.  With this recipe, I can turn leftover pasta into, basically, pasta latkes!

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I had previously only done this with pasta that had an olive oil-based sauce.  This time I decided to try it with the leftover Tuna Tomato Cream Sauce Pasta.  It turned out great!  It was like a tuna casserole pancake, how fun!

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So far, I have only made this with long pastas, like fettuccine, linguine, and spaghetti.  I haven’t tried it with tubular or other shaped pasta; although they may not hold together as well, it may be interesting to try someday.

Mario Batali’s Pasta Pancakes

2 servings cooked leftover pasta

2 large eggs (from Farmer Kim)

2 Tbsp fresh bread crumbs

1/4 cup freshly grated Parmigiano-reggiano, plus more for garnish

1/4 cup extra virgin olive oil

Kosher salt

Freshly ground black pepper


Place pasta in a large bowl, add the eggs bread crumbs, and cheese.

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Mix in by hand or with a wooden spoon.  Season with salt and pepper.

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Take small handfuls of the mixture and form it into lightly compressed nests about 4 inches in diameter and 1 inch thick, you should have 2 to 3 nests.

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In a 10-12 inch heavy bottomed skillet (preferably cast iron), heat the oil over high heat until it is almost smoking.  Carefully place the nests in the hot oil and cook, turning once, until they are golden brown and the edges are crispy, about 2 minutes per side.

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Transfer to a plate lined with paper towels to drain.

Sprinkle with freshly grated Parmigiano-reggiano and serve immediately.  Enjoy!

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Serves 2.

Categories: Kosher, Pasta, Recipe | 6 Comments

Tuna Tomato Cream Sauce with Pasta

Training Update:

I ended my first week of training by running a 5K race with my daughter, Arielle. I think we were both pleasantly surprised when we each placed 6th in our age groups (out of 40+ in each)!  It was a lot of fun to run the race, 5K is a fun racing distance.  The route was great, along the Brandywine River in Wilmington, DE; ending with a snack in the zoo.

This week I decided to start the run-walk combo used in the Galloway training.  I am surprised that it is actually harder than just running, and did make me run faster than I normally do for my 30 minute runs.  Perhaps there is something to this. 🙂

Now the Recipe:

I can’t describe just how delicious the sauce is. It is true synergy, put these ingredients together and the taste is so much greater than simply adding each of the ingredients together.  Tuna, sun-dried tomatoes, olives, tomato sauce, half and half – sounds to simple, tastes so rich.  And I can’t but off my love of this as being a “post-Passover” thing, I actually made this before the holiday started.

tuna tomato cream sauce

The other beauty of it was that it was a great way to get protein into Cam.  The tuna broke up so nicely, he never noticed that he was eating it with each bite of pasta – and he ate his entire bowlful!

This is also a great weeknight meal, it comes together in less time that it takes to cook the pasta.

Tuna Tomato Cream Sauce with Pasta

Adapted from Tomato Cream Sauce with Tuna by David Rocco

3 Tbsp olive oil (best if you can use the olive oil from the sun-dried tomatoes)

1 clove garlic, minced

8 sun-dried tomatoes, chopped (from the garden)

12 black olives, pitted (I prefer Kalamata olives)

1 can solid white tuna, drained and finely flaked

2 cups tomato sauce, from the garden

1/2 cup fat-free half and half

Cooked pasta, al dente

Parmigiano Reggiano cheese, for serving


Heat the olive oil in a sauce pan.  Add the garlic, sun-dried tomatoes and olives.  Cook about 1 minute, until the garlic turns golden in color.  Pour in the tomato sauce and cook for a few minutes.

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Add the tuna, cook for another minute.


Add the cream and cook on high heat until the sauce is very hot, but not bubbling.


Put the cooked pasta and the sauce in a pan, mix together and cook for a few minutes.

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Serve immediately, either drizzled with high quality olive oil or grated Parmigiano Reggiano. Enjoy!

tuna tomato cream sauce

Serves 4.

Categories: Kosher, Main Dish, Pasta, Tomatoes | Tags: , | 1 Comment

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