Pasta with Prosciutto, Zucchini, and Sun-dried Tomato Sauce

It's been ages since I had a creamy, decadent pasta dish. I pulled this together in a pinch with few ingredients--prosciutto from my freezer, a jar of sun-dried tomatoes, leftover zucchini...finished off with some fresh parsley and parm.

Sometimes the best dishes are the simplest.






Pasta with Prosciutto, Zucchini, and Sun-dried Tomato Sauce

2 tablespoons olive oil
1/3 cup diced onion
3 oz. chopped prosciutto
1 small zucchini, halved and sliced
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
1 ¾ cups half-and-half
1/8 teaspoon Italian seasoning
Salt and pepper
Chopped fresh parsley
Grated Parmesan cheese
2 cups Rotini or penne pasta

Cook pasta according to directions. Reserve pasta water*.

In the meantime, heat olive oil over medium heat. Add onions and sauté for 5 minutes. Add prosciutto and zucchini, and sauté until they begin to brown. Add garlic, and cook for 1 minute. Add sun-dried tomatoes and half-and-half. Reduce heat to low and simmer for 10-15 minutes until sauce has reduced by half and thickened.

Pour sauce over pasta and combine. Top with parsley and parmesan cheese, and serve.

*If needed, add some of the reserved pasta water to the dish.

Mushroom Potato Soup

When I was young, I remember my mom used to make the most wonderful potato soup—old school all the way—simple, thick, delicious comfort food. This is my take on a childhood classic. Mushrooms and sherry make it a new, grown-up favorite.

Mushroom Potato Soup

2 tablespoons butter or olive oil
½ cup onion, chopped
4 cups mushrooms, chopped
2 large cloves garlic, minced
3 large russet potatoes, peeled and chopped
2 cans chicken stock
Kosher salt and black pepper
2 cups whole milk
¼ cup sherry
Fresh parsley, minced

Heat olive oil in a large pot. Add onions, mushrooms and garlic and a pinch of salt. Sauté for 5 minutes. Remove vegetables from pot and set aside. Add chopped potatoes to pot, and cover with chicken stock. Season with salt. Bring to boil, cover, and cook for 10-12 minutes. Remove about 2 cups of the potatoes, and place them in a bowl. Add vegetables back to pot, along with milk, sherry and parsley. Add mashed potatoes to pot, and bring soup to a boil. Reduce heat to low, and simmer for about 10 minutes. Adjust seasoning. Serve with good, crusty garlic bread.

The Other White Meat Chili

A girl can never have too many chili recipes. It’s kind of like lipstick—every color is beautiful and unique.

Gary wanted chili tonight, and pork tenderloin was the meat of choice in our freezer. A couple of favorite recipes got married, and this dish was born.

It’s a hot lipstick that may be my new favorite.

The Other White Meat Chili

2 tablespoons olive oil
1 cup chopped onion
4 cloves minced garlic
2 (4 oz.) cans chopped green chiles
2 teaspoon chili powder
¼ teaspoon cayenne
1 teaspoon dried oregano
2 teaspoons cumin
1 ½ teaspoons kosher salt
¼ cup dry white wine
6 cups chicken stock
3 (16 oz.) cans great Northern beans or cannellini beans, drained
1 lb. cooked, shredded pork tenderloin

Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté for 5 minutes. Add green chiles, chili powder, cayenne, oregano, cumin and salt. Sauté 2 minutes. Add white wine, and cook, stirring, for 1 minute. Add chicken stock, and 2 cans beans. Heat to boiling. In the meantime, mash reserved can of beans. Add to pot along with shredded pork. Reduce heat, and simmer for 30 minutes, stirring occasionally.

Lamb and Beef Sliders with Garlic Mayo

Shake up your ho-hum burgers by trying this flavorful combo. Combine 1 lb. 85/15 organic beef with 1 lb. ground lamb. Add ½ of an onion, diced, 1 teaspoon kosher salt and some ground black pepper. Lightly mix without overworking meat. Measure out about 3 oz. of the meat mixture for each burger, and form into slider-size patties. Before grilling, drizzle with olive oil, and add a good sprinkle more of kosher salt to each burger.

Grill burgers about 4 minutes on one side. Flip, and add sliced sharp cheddar cheese. Grill for about 3 minutes longer. Serve with mayo, mixed with some lemon zest, minced garlic, and kosher salt. Top sliders with spring mix or other dark, leafy greens.