Pasta Bolognese

(From Sarah!) This is an Italian sauce recipe I learned from my friend Cristina, and tweaked a little bit.  The celery is KEY.  And, if you are not a pork eater, you can use more of the other meat, and it is definitely just as good.  Also, I like to splurge on the San Marzano crushed tomatoes - definitely worth the few extra bucks!
 
pasta 
ground beef (1/3 lb)
ground veal (1/3 lb)  
ground pork (1/3 lb)
celery stalks (2-3 stalks) diced finely
carrots (2-3 medium) chopped
onion (1 medium) chopped
garlic (2-3 cloves) crushed
olive oil 
salt & pepper (to taste)
red pepper flakes (to taste)
parsley (to taste)
basil/oregano (if desired, to taste)
crushed tomatoes (2 big cans)


Pour a few tablespoons of oil into a large sauce pot, and heat on medium. Add meat, celery, carrots, onion, garlic, and spices to taste. Saute until meat is cooked through, stirring consistently to break up the meat and make sure the veggies don't burn.


When all is cooked, add crushed tomatoes, stir in, and reduce heat to low/medium. Let simmer for about 45 minutes, stirring every 5-10 minutes, and adding more spices as needed.


Cook pasta according to directions on package. Serve sauce over pasta and top with grated cheese if you'd like.


*If it tastes a bit bitter, you can always throw a bit of wine or balsamic vinegar in there to sweeten it up!

Meyer Lemon & Thyme Truffles

Matt & I made our local friends various kinds of truffles this year, and this was one of my favorites!  The lemon and thyme give them a little bit of a different spin, so not all may love, but if they suit your tastes, they are a real treat!


70% Cacao Bittersweet Chocolate (9 oz) chopped
Heavy Whipping Cream (1 1/4 cups)
Fresh Thyme Leaves (1 1/2 tsp)
Fresh Meyer Lemon Juice (1 1/2 tsp)
Meyer Lemon Peel (1 tsp) finely chopped
Cocoa Nibs


Bring cream to simmer in small saucepan. Add Thyme leaves, remove from heat, and let steep for 20 minutes.


Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth.


Stir lemon juice and lemon peel into cream. Stir cream into chocolate. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Drop each truffle into a bowl of cocoa nibs, and turn to coat. Transfer to prepared sheet. Repeat with remaining truffle base. 

Enjoy!!!!! - Sarah

Veggie Paella with Rock Shrimp

While the veggie paella is pretty nice all on its own, Matt is a fish cutter/butcher, so we threw in some rock shrimp in too :).  I say, make together or separately.


PAELLA
water (1/2 cup)
saffron threads (1/4 tsp)


olive oil (2 Tbs)
red bell pepper (1) diced
onion (1 medium) diced
artichoke hearts (1 can, in water) quartered
garlic cloves (2 large)
paella rice or arborio rice (1 1/2 cups)
vegetable stock (3 cups)
green chard (2 cups) chopped
canned tomatoes (14 oz.) diced
paprika (3/4 tsp)
salt (1/2 tsp)
cannellini beans (1 14 oz can) rinsed
peas (1 cup) shelled fresh or frozen


Bring water to a boil in small saucepan.
Add saffron, cover, & remove from heat.
Let stand at least 10 minutes.


Heat olive oil in large saucepan over medium-high heat.
Add bell pepper and onion, and saute until onion is golden.
Add garlic, and saute 5 minutes more. 
Reduce heat to low.  Add rice and stir to coat with oil.
Add vegetable stock, chard, and tomatoes, and bring to boil, stirring frequently.
Add saffron water, paprika, & salt.
Reduce heat to medium-low.  Cover & cook 15 minutes.
Mix beans, peas, & artichokes into rice, cover, & continue cooking until liquid is absorbed & rice is tender (about 5 minutes).
Remove saucepan from heat.  Let stand 5 minutes & serve with lemon wedges.


ROCK SHRIMP
rock shrimp 
salt
pepper
garlic powder or garlic


Heat a few tablespoons of oil in a saucepan.
Add rock shrimp & spices, & cook until cooked through.
Add to paella and serve with lemon. 

Miso Glazed Scallops with Asian Slaw

I found this recipe a few years ago, and have been making it ever since! We love it, and hope you do too :).


white miso (1/4 cup)
sake or mirin (1/4 cup)
grated fresh ginger (2 Tbs)
sea scallops (1 lb)


rice vinegar (1/4 cup)
sugar (1/2 tsp)
salt to taste
sunflower oil (4 Tbs) or another healthy substitute
sesame oil (1 Tbs)
napa cabbage (1 small head) shredded
carrots (2 medium) peeled & shredded 
shallots (2) thinly sliced


In large bowl, stir together miso, mirin/sake, and ginger. Add scallops, turn to coat evenly, and marinate at least 15 min.


In another bowl, whisk sugar, vinegar, salt, sunflower oil (2 Tbl), sesame oil, and mix well. Add cabbage, carrots, and shallots; toss to coat evenly.


Heat large nonstick frying pan over high heat until very hot. Add remaining sunflower oil to pan. Remove scallops from marinade, shaking off excess (very important!).  Place in single layer in pan. Sear until crisp & brown, about 1 min. Turn scallops and sear until crisp and brown on other side, about 1-2 min.


Place scallops over slaw and serve immediately.  Enjoy!