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Recently, I had a conversation with my husband about favorite summer smells.
I love the first time I smell these at the beginning of summer – they bring back so many memories and new anticipations…
Here are the top three:
1. fresh cut grass
2. wind coming off a lake
3. food on the grill
I attended a grill and potluck this evening…the first of the season.
I had to bring something to share, a favorite summer side dish perhaps?
Caprese Pasta Salad Recipe
1 lb. dried penne pasta
2 lbs. tomatoes (around 6 medium) roughly diced
12 oz. mozzarella string cheese
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 tsp. mayonnaise
1/2 tsp. salt
freshly ground black pepper
2 Tbs. basil pesto sauce
Bring a large pot of salted water to a boil. While the water is boiling, dice the tomatoes in larger chunks and slice the mozzarella string cheese about a centimeter thick. Mix the tomatoes and cheese together in a large bowl. Next, whisk together the vinegar, olive oil, mayo, basil pesto, salt, and pepper.
Drain the cooked pasta and shake it dry. Gently mix it into the tomatoes and cheese. Add about 3/4 of the dressing, stir, and taste. Add more dressing and salt if needed. Let sit at room temperature for 30 min – 1 hour. Do not refrigerate before serving.
It reached 88 degrees today – the first 80 degree day since August. I actually welcomed the heat.
What better way to bring in the Minnesota heat with a spicy, hot pasta dish? Since returning from China last summer, I have two new favorites to cook with: Red Bell Pepper and Red Pepper Flakes. Luckily, this dish contains both!
What is your favorite dish with either red bell pepper or red pepper flakes?
Bow Ties with Red Pepper and Sausage
from Carole Kolzow’s kitchen
1 12 oz. package bow tie pasta
1 Tbs. EVOO
1 lb. sweet italian sausage
1/2 tsp. red pepper flakes
1/2 cup diced onion
3 cloves minced garlic
1-2 red bell peppers, sliced
1 28 oz. plum tomatoes, drained, chopped
3/4 cup heavy cream
1/2 tsp. salt
fresh basil leaves
Cook pasta according to directions.
While water is coming to a boil, heat oil in a large, deep skillet on medium. Cook sausage and pepper flakes until sausage is browned. Stir in onion, garlic, red bell pepper, and cook until soft. Stir in tomatoes, cream, and salt. Simmer until thick, about 10 minuntes.
Stir cooked pasta into sauce and heat. Toss with fresh basil and top with parmesan cheese.
Happy May day! It doesn’t feel like May today, as the wind is blowing and the temperature is right around 33 degrees.
I have had a jar of artichokes in my cupboard for over a month, so I thought it was about time to use it. This recipe is an adapted version of the Cajun Seafood Pasta Recipe found on Allrecipes.
shrimp, artichoke, and pea linguine
1.5 cup half and half
1/2 cup white wine
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. dried parsley
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. crushed red pepper flake
1/3 cup onion, chopped
2 cloves garlic, minced
1 cup peas
1 6 oz. jar artichoke hearts, quartered and marinated
1.5 cups frozen shrimp, precooked
1/2 cup shredded swiss cheese
1/2 lb. linguine
Cook pasta according to directions on the box. Meanwhile, pour the half and half and wine into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, add herbs, salt, pepper, onion, garlic, peas, and artichoke hearts. Simmer 7 to 8 minutes, or until thickened. Stir in shrimp, cooking for an additional few minutes until heated through. Stir in cheese and cooked pasta.
Serve with grated Parmesan cheese.