Bruschetta is the perfect way to enjoy summer tomatoes. I picked up some gorgeous Mr. Stripey tomatoes at the farmers market this past weekend and I immediately knew I wanted to make a bowl of this bruschetta. I’ve made it several times this summer and I’m always amazed at how quickly it is devoured.
I’m working on getting back to blogging regularly now that the spring sports season is coming to an end. There were only a few days in all of April and May that we didn’t have something going on which led me to make quick and easy dinners to get us to practices or games. I’m looking forward to getting back in the kitchen and unwinding with a little baking and cooking.
I threw together this quick pasta dish on Monday night – we’re back to Meatless Mondays – and it was so simple and delicious! I think sometimes the most simple meals are what is needed every now and then. I used a new type of pasta – Casarecce. It’s a short, wide strip of pasta that is loosely rolled like a scroll and twisted. It as perfect for holding all space and pieces of garlic. I can’t wait to use it again with fresh pesto this summer!
I’m trying to get back on the meatless Monday bandwagon and eliminate some of the meat we’ve been eating recently. My husband had a battle with gout not too long ago and while we think we know what his triggers are, I’m hoping to help keep it away by slightly changing our diet. This recipe for stuffed portobello mushrooms will be one of my good to meals. It was quick and easy to make, and so delicious! The mushrooms are brushed with garlic butter, stuffed with fresh mozzarella and tomatoes and drizzled with balsamic vinegar topped with fresh basil.
I’ve been wanting to try a lasagna toss for awhile now and finally found a non-traditional recipe. It was good, makes a ton. I’ll definitely make it again, but will probably go with some other type of pasta as it’s not easy to eat lasagna noodles! Recipe is from Good Housekeeping.
1 pkg (16 oz) lasagna noodles
2 tsp olive oil
1 medium onion, chopped
28 oz can whole tomatoes
1/4 tsp crushed red pepper
1/4 tsp dried oregano (I used 2 cubes of frozen basil)
1 lb large shrimp
1/4 cup loosely packed fresh parsley, chopped
2 ozs feta cheese, crumbled
Heat a large covered saucepot of water to boiling over high heat. Add pasta and cook until tender, about 2 minutes longer than the label directs.
Meanwhile, in a nonstick skillet, heat oil over medium heat until hot. Add onion and cook 5-7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper and oregano. Heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook 7 minutes to slightly thickent. Stir in shrimp and cook 3-4 minutes or until shrimp turns opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta.
Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon mixture into a large serving bowl; sprinkle with additional feta if desired.