Spinach and Ricotta Balls

brought by Rachel Durazzani

Ingredients for the Spinach and Ricotta Balls:

2 cups of ricotta
-since the ricotta in Italy is dryer, I would recommend using a cheese cloth to drain to get the right consistency for the balls
12 oz frozen spinach
3 eggs
3 tsp of butter
Salt (to taste - I used Kosher)
2 cloves of garlic, finally minced
1 tsp nutmeg
Parmesan - add to get the right consistency

Directions:

Boil spinach in very little water for about 10 minutes. Drain & let cool. When cool, form 2 or 3 balls and squeeze to drain juice and then chop (I actually used chopped spinach). In a saucepan cook the spinach with minced garlic, nutmeg and butter, for about five minutes. In a bowl mix ricotta, cooked spinach, eggs and Parmesan cheese. Add some more cheese, or a bit more of ricotta, to get the right consistency. Roll the balls on a flour surfaced or in your floured hands. Boil salted water...less salt than you use for boiling pasta because the balls are already pretty salty. Carefully place balls (1 by 1) into the boiling water, about 10-12 at a time. When they are done, they will rise to the top - mine did so in about 15 - 20 seconds. Carefully remove them with a slotted spoon to allow draining and place them on the platter with sauce. Top with more sauce and Parmesan cheese.

Sauce

7-8 leaves of fresh basil
3 cloves of garlic, finally minced
3 large cans of whole tomatoes
3 T olive oil
salt and pepper to taste

Cook all ingredients in a large saucepan for about 10 minutes at medium heat. Stir every few minutes. Take it off the burner and pour a few cups of sauce onto your serving platter.

Spaghetti Carbonara

brought by Sarah Shore

A perfect backup meal that is delicious with a fresh green salad.  Try to not make more than you’ll need – its only weakness is that it does not reheat well as leftovers.

8 oz. spaghetti

2-3 T. butter

2 eggs

about 1/3 c. Parmesan cheese

meat – ham, bacon, pepperoni

Cook pasta in generously salted water according to package directions.  Drain and place back in stockpot.

With the stockpot back on the still warm burner, add butter to hot pasta and stir until melted.  Break eggs into the pasta and stir until pasta is evenly coated.  Sprinkle in Parmesan cheese and turn burner to low.  Stir until egg begins to cook; add in chopped meat.  Continue mixing just until egg is no longer slimy; do not overcook or pasta will be too dry.

If you use bacon, cook the meat first and save some of the drippings; use the bacon drippings instead of butter and you can use less salt in your pasta water.

Serves: 2-3 people

Summer Salads

Roasted Shrimp and Orzo

Brought by Heather Brown recipe from Ina Garten

• Kosher salt
• Good olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined (I used 1 1/2 pounds)
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large diced (I used 1/2 pound and small diced)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Slow Cooker Meals: Garlic Chicken Farfalle

Garlic Chicken Farfalle

-Karen Baxter

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2-3 cloves garlic, crushed or garlic salt (I do a spoonful of crushed garlic)

1 Tbl. pepper*

1/2 cup butter

1 lb. bacon, crumbled**

1/2 cup shredded Parmesan cheese

1 (12 oz) Lawry's mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. I you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven 400º. Way less messy and it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple ( I totally wear disposable gloves for this part - surprise, surprise.)

Directions:

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. IN a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.