#MeatlessMonday: Fresh Tortellini with Asparagus, Peas & Parsley

I’m really loving cooking vegetarian on Mondays.  The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually.  This tortellini dish literally blew us away.  I had my vegetarian friend over for dinner and she was also impressed.

I must say, the Georgia Olive Farms Olive Oil really made this dish.  It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese.  This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.

Isn’t that olive oil beautiful?

Fresh Tortellini with Asparagus, Peas & Parsley

printable recipe

• salt
• 1/3 cup Georgia Olive Farms Olive Oil
• 2 medium cloves garlic, minced
• 1/8 tsp. cayenne
• 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
• 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
• 1 cup thawed frozen peas
• 1/3 cup pine nuts, toasted
• 1/4 cup coarsely chopped fresh Italian Parsley
• 2 oz. fresh goat cheese, softened
• black pepper
• parmesan cheese, grated

In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.

This bowl was not full for long.

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Dawgs in a Blanket

These little apps are great for tailgating or to serve while watching football.  The name is especially appropriate for any Georgia Bulldog fans out there :0)

Depending on kick-off time, you can use breakfast sausage (pictured) or hot dogs.  If you really want to get crazy, you can add cheese, onions or any others fillings you like.  Either way, I promise these little guys will go fast!

Sweet & Savory: Maple-Brown Sugar Breakfast Sausages wrapped in Low-Fat Croissants

Dawgs in a Blanket

printable recipe

Ingredients

• One package breakfast sausage

• Two packages of croissant rolls

Directions
Cook the sausages in a pan on the stove until browned.  On a cutting board, lay out one uncooked croissant roll, lay a cooked sausage in the middle and roll up.  Place the rolled dawgs on a baking sheet and bake according to directions on croissant package. Serve hot!

Related articles

• College Football Rankings: Georgia Bulldogs Move Up To No. 5 (atlanta.sbnation.com)

#SundaySupper Portabello Paninis

The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend.  I made these portabello paninis. Oh my God.  These sandwiches are so delicious, you’ll want to eat five.  And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.

A tasty sandwich hot off the grill

Portabello Paninis

printable recipe

• 4 tbs pesto
• Extra virgin olive oil
• Salt and pepper
• 4 medium portobello mushrooms, stemmed and wiped clean
• 4 soft, round, whole wheat rolls
• 8 tbs goat cheese

Heat the grill (or a panini maker, if making indoors).

Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.

Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.

Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top.  Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes.  If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve!  (And try not to let everyone know how little effort it took to make such a delicious dish!

Check out all the Labor Day inspired recipes from the #SundaySupper community below!

 

Starters & Snacks

 

• Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
• Grilled Vegetable Spread by Magnolia Days
• Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
• Honey BBQ Wings and Cool Ranch by Big Bears Wife
• Finger Lickin’ Chicken Drumettes by Noshing with the Nolands 

Main Dishes

 

• Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
• Korean chili by Crispy Bits & Burnt Ends
• Newfangled Cowtown White Chicken Chili by Shockingly Delicious
• Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
• Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
• Smoked Pork Butt (A How-To) from Juanita’s Cocina
• Soy Glazed Chicken Thighs by The Messy Baker Blog
• Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
• Adana kebab by Small Wallet, Big Appetite
• Portabello Paninis by The Hand That Rocks the Ladle
• Bloody Mary Skirt Steak by From Fast Food to Fresh Food
• Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
• Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
• Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
• Spicy Portuguese Style Sliders by Daily Dish Recipes
• Aromatic Glazed Salmon by Happy Baking Days
• Pork sliders by Basic ‘N Delicious
• Foil Packet Chicken by In the Kitchen with Audrey

 

Salads & Sides

 

• Mom’s Savory Pork’n’Beans by Webicurean
• Ranch Potato Salad by My Catholic Kitchen
• Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
• Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
• #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
• Roasted Potato & Corn Salad w/ Bacon by GirliChef
• Vegan Caprese Salad by Galactosemia in PDX
• Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
• Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
• Potato salad with Stilton and bacon by Tora’s Real Food
• Tomato Feta Orzo Salad by Family Foodie 

 

Drinks

 

• Frozen Sangria by Supper For a Steal
• Persian mint & cucumber cooler (sekanjabeen) by Family Spice

 

Desserts

 

• lightened lemon pound cake by The Meltaways
• Root Beer Float Cupcakes by Chocolate Moosey
• Strawberry Cream Squares by Dinners, Dishes and Desserts
• Fresh Mango Pie by La Cocina De Leslie
• Brown Butter M&M Cookies by That Skinny Chick Can Bake
• Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
• Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
• Strawberry Pie + White Sangria by Vintage Kitchen Notes
• Grilled Banana Splits by Diabetic Foodie
• Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories 
• Ice Cream Sandwich Cake by Comfy Cuisine
• Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

 

Wine Pairings

 

• Labor Day Cookout Food And Wine Pairings byENOFYLZ

 

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

You Say Potato, I Say Frittata

I made this delicious fritatta at the lake on Mother’s Day — for my mother and grandmother.  (Daddy, too)  I think roasting the broccoli before throwing all the ingredients together really brought out the flavor.  Throw in Patak beef  bacon and you’re sure to have a crowd pleaser.

Broccoli, Bacon & Cheese Frittata

Ingredients

• 6 large eggs
• ½  cup freshly grated Parmesan
• 1/3 cup milk
• 1/4 teaspoon freshly grated lemon zest
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• Large head of broccoli, chopped into florets and roasted w/ evoo (Use or add other veggies like onions, spinach, asparagus, etc.)
• 2 slices Patak beef bacon (Or about 5 slices “regular” bacon.  You can also use ham or Canadian bacon.), cooked and coarsed chopped

 Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

 Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the broccoli and bacon, and heat through, about 2 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Let sit for about 5 minutes, then cut into squares.  Serve warm or room temperature.

Patak beef bacon

Before going in the oven

Post-oven

Breakfast is served - Happy Mother's Day!

Cabbage Patch Rolls

My mother’s birthday was last Friday.  She and Daddy were at the lake for the weekend, so they came for dinner last night.  We toasted the evening with a signature drink of a Champagne Pomegranate Cocktail, followed by Roasted Red Pepper Soup and an entree of Cabbage Rolls with Champagne Risotto.  For dessert, I picked up some Black & White Cookies — my mom’s favorite, from when she was little in New York.

I’ve been playing with the settings on my camera.  What do you think?

The champagne, featured throughout the meal

Blanch the cabbage for about 30 seconds to soften

The meat mixture rolled and forming the first layer in the dish

Add half a chopped red apple and the white sauce

Sprinkle with cinnamon

Add second layer of cabbage rolls, top with remaining sauce, apple and more cinnamon

Meanwhile...

I roasted red peppers for the Roasted Red Pepper Soup (toss peppers with evoo and bake at 350 for about 45 min.)

Doesn't that look delicious? Baked Cabbage Rolls with Champagne Risotto (topped with pancetta)

Don't forget the crusty garlic bread

And for dessert, Black & White Cookies.