Raspberry Sauce

 Ingredients

4 oz frozen raspberries

2 TBS granulated sugar

1-2 tsp lemon juice 

Add raspberries, sugar and lemon juice to a small saucepan.  Cook over medium heat, stirring and mashing raspberries while they cook.  Once it begins to boil, boil for one minute.  Remove the sauce from heat.  Strain the seeds through a mesh strainer and set aside to thicken and cool.

Boursin Cheese Baked Pasta

Ingredients

• (2) 5.2 ounce pkgs. Boursin Cheese (Garlic and Herb)
  
• (2) pints Cherry or Grape Tomatoes
• 3 to 4 Tablespoons Extra Virgin Olive Oil
• 4 Garlic Cloves (minced)
• Salt and Pepper
• 1/2 teaspoon Red Pepper Flakes
• 10 to 16 ounces Pasta *
• 1/2 cup Pasta Water (reserved from pasta)
• 1/4 cup Fresh Basil (about 6 leaves)
• 1 cup Fresh Baby Spinach, optional (chopped)
• 1/2 cup Freshly Grated Parmesan Cheese

Instructions

• Preheat oven to 375 degrees. Place the two rounds of Boursin cheese and tomatoes into a 9 x 13 baking dish. Drizzle with olive oil, a generous amount of salt and pepper, garlic, and red pepper flakes.
• Bake in the oven for 30-35 minutes.
• While baking, heat water in a large pot to boiling. Generously salt the water. Add your favorite type of pasta and cook according to package instructions. Remove 1/2 cup of water and set aside to add to sauce. Drain the pasta.
• Once the tomatoes are done roasting, toss with cooked pasta and reserved 1/2 cup of pasta water. Sprinkle with fresh basil, spinach (if using), and parmesan cheese.

Tortellini Soup

 Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups (1.8L) chicken broth

1 (8 to 10oz) package tortellini

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Heat the oil in a large pot, such as a Dutch oven, over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they soften, about 5 minutes.

2Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, but you can leave this out if you prefer plain broth).

5Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated Parmesan cheese scattered on top (optional).

Grant's Red Potatoes

 

5 lb bag of red potatoes (or russets, or whatever you prefer)

1/4 cup olive oil 

Season with:

Paula’s seasoning mix

Little extra garlic powder (optional)

Parsley

Grated Parmesan cheese

Wash potatoes & leave skins on. Cut in 1-2” thick chunks or wedges. In a large bowl or XL Ziploc, cover wedges with oil. Then sprinkle with Paula’s seasoning. Mix & check. When each wedge has a light coating, it’s good. Sprinkle with a little extra garlic powder if you prefer them more garlicky. Sprinkle with parsley & mix until each wedge has a little. Generously coat each potato with grated Parmesan. This is what makes the potatoes crispy on the outside, so be generous. 

Bake on a cookie sheet lined with parchment paper at 450 degrees for 40 min. If you use two cookie sheets at the same time, just rotate the sheets top to bottom every 10-15 min. You don’t have to turn the potatoes, but if you want to brown the tops more at the end, just broil them for a minute or two. 

Paula’s Seasoning Blend

2 Parts Lawrys season salt

1 Part granulated onion

1 part garlic powder 

1 part ground black pepper (or mix of ground and coarse)