Sweet potatoes, butternut squash, Brussels sprouts, kale – who says the winter is boring? I still have sweet potatoes and butternut squash from the garden (and garlic, of course). I am always surprised by how long they keep, two years ago, I had so many butternut squash, we were still eating them the following May!…
Category: Pasta
Creamy Mushroom Fettuccini
In Delaware, one of our great year-round local treats are mushrooms. Kennet Square, PA is the mushroom capital of the U.S.; with it so close, we get great fresh mushrooms. Still not quite as good as when I grew my own, but I don’t know when I will get the chance to do that again….
Persian Macaroni (Spaghetti with Meat Sauce)
On my first trip to Iran, my sister-in-law took a break from traditional Persian food and made macaroni for dinner one night. It was a cross between the very americanized spaghetti my mother made and persian flavorings. It was just a great comfort food, but quite tasty. Just don’t think “Italian”. I recently found a…
Sweet Potato Baked Ziti
Welcome to my world of experimenting with sweet potatoes. Stews, ravioli, latkes, casseroles, cassoulets…why not baked ziti? The sweet potatoes added a nice bright flavor to the ricotta cheese. I could have eaten the cheese mixture by itself – really, taste it when you mix the sweet potatoes and cheese, you’ll see what I mean….
Cavatappi with Lemony Brussels Sprouts and Lima Beans
Brussels sprouts and lima beans, the two vegetables that make most of America groan and kids run to hide. We are so accustomed to steamed, over-cooked, stinky, frozen Brussels sprouts and dried or frozen lima beans cooked until they are bland and mushy. But once you have tasted these vegetable prepared fresh, in manners that…
Rigatoni with Roasted Broccoli Rabe, Sun-Dried Tomatoes, Grape Tomatoes & Walnuts
Tonight was fun. I have never cooked broccoli rabe before, but I have wanted to for a while, so I bought some at the market. I started off knowing that I wanted to make a pasta dish with roasted broccoli rabe. I also wanted to use my sun-dried tomatoes. Of course there would be garlic….
Pasta with Pan-Seared Cauliflower, Broccoli, Cabbage and Tomato
Ah, fall, time again for broccoli and cauliflower – two of my favorite vegetables. I did not get a chance to plant them in August, but there are plenty of locally grown broccoli and cauliflower to be found. When you have nice, fresh vegetables, sometimes the best thing to do is a simple pan-sear with…
Pasta with Baked Grape/Cherry Tomatoes
Of all my tomatoes, the cherry tomatoes have come in the best this year. The only problem – they are eaten by my kids before I can do anything with them. Although that is a ‘problem’ I won’t complain about. It did mean that I had to go buy tomatoes to use to make this…
Pasta with Fresh Tomato Sauce and Olives
I have had much fewer tomatoes this year; the cool, rainy summer has not been conducive to a good harvest. So, I have not been making as much tomato sauce to freeze as I typically do. Instead, I have been making various versions of pasta with fresh tomato sauce. And I am on a tear…
Pasta with Tomatoes, Green Beans and Feta
The string beans (Trionfo violetto) are still producing like crazy! I am harvesting several pounds every other day. I have been “gifting” string beans whenever I can, even if we ate them every day, we couldn’t eat nearly as many as my plants are producing. This recipe is from one of my favorite cookbooks Mediterranean…
Andrea's Garden Cooking 