1 – 1 1/2 C cheese (combo of Irish Cheddar, Cheddar, and Parm… Gruyère… any that you think taste good)
1/2 C pasta water
2 T all purpose flour
2 T olive oil
1 T dijon mustard
salt
pepper
rotini pasta
Instructions
Cook pasta.
Heat oil in a pan over medium heat. Add onion, cook for 2 minutes, add garlic, cook for 1-2 minutes.
Whisk in flour; cook 30-60 seconds. Whisk in milk a little bit at a time (about 1/4 C or so), letting it thicken as you do, then pasta water. Add salt, pepper, and dijon. Cook until steam begins to rise from sauce. Turn off heat.
Whisk in cheese, a bit at a time, using a figure-eight motion.
Wilt in spinach (if desired).
Combine sauce with pasta. Taste and adjust seasoning if needed.
3-4 C leftover pasta (I used “Extra Creamy Mac and Cheese”)
1/2 C milk
1 t olive oil
1/4 to 1/2 C peas
pepperoni (as much or as little as you’d like)
1 C parmesan cheese, divided
1/4 C gruyère cheese, cut into triangles (if you want)
1 tortilla, cut into small triangles
Instructions
Grease an 8×8 or 9×9 oven proof dish. Mix the milk and 1/2 C parmesan cheese with the mac and cheese. Place in a 350F oven. Cook, either covered with foil, or uncovered stirring occasionally (so the noodles don’t get crispy), for 15-30 minutes.
Top with tortilla triangles, pepperoni, gruy̬re, and remaining parmesan. Cook 15-30 minutes more (until cheese is bubbly and browned, and mac and cheese is heated through Рleftovers should come to 165F).
Browned Butter Pasta with Italian Sausage and Basil
#ratingval# from #reviews# reviews
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Recipe Type: Main, Dinner, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4-6
Browned Butter compliments slightly spicy Italian sausage in this dish that features summer veggies.
Ingredients
3-4 small-medium summer squash, chopped (about 3 C total)
1 carrot grated (about 1 1/2 C)
4-6 cloves garlic, diced
1 onion, chopped
1 pkg. (12 oz.) Italian sausage, sliced in rounds
1 C white wine, chicken or vegetable stock (or even apple juice would work)
1 t balsamic vinegar
1 T dijon mustard
1 T olive oil
4 T butter
salt
pepper
5 kale leaves, cut in chiffonade (thin ribbons)
1/2 C pasta water
basil, chopped (for topping)
parmesan cheese, grated (for topping)
pasta, any kind you like – cook according to package directions
Instructions
Bring pasta water to a boil.
Heat skillet over med heat. Add butter and olive oil. Cook until browned. Whisk in dijon (it may bubble up a bit, mine did). Add veggies (except kale), sausage, salt, and pepper.
Cook pasta.
Add wine/stock, pasta water, balsamic vinegar, and kale. Cook 5 minutes or so (until the liquid comes back to a boil, and boils for a little while).
I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!
I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.
I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)
We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉
The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.
1 lg. summer squash, grated (squeeze to remove excess water if needed)
1 C green beans, diced
5 cloves garlic, diced
2 T tomato paste
3 T olive oil
2 T balsamic vinegar, divided
1 T dijon mustard
1 T honey
2 C water (or red wine, or stock, or beer)
1/2 C decaf coffee
2 t salt
1 t pepper
1/4 t allspice
pinch cayenne
1 T sweet paprika
2 T chili powder
1 T smoked paprika
1/2 t ginger
fresh basil, torn (for serving)
Instructions
Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
