Potato Gnocchi with Lemon-Thyme Sauce

Recently, I have been overwhelmed by a desire to make my own pasta. The thought of rolling out sheets of lasagna, or crimping edges or fresh ravioli, is my new favorite daydream. I have stumbled across a few different recipes for homemade gnocchi, all of which claim to be "easy" and "simple" processes. I chose the following recipe to be my first attempt, because it seemed rather straightforward and I figured that if this attempt went well, I could branch out to the other recipes I saw (such as Ricotta Gnocchi - yum!). 

3 pounds russet potatoes

1/2 C plus 1 tablespoon flour

1 3/4 teaspoons kosher salt

Cooking Spray

1 gallon water

4 teaspoons butter

4 teaspoons extra-virgin olive oil

1/2 C finely chopped shallots

Zest from one large lemon

Juice from one large lemon

Dash of kosher salt

2 tablespoons shaved Parmigiano-Reggiano cheese

1/4 teaspoon black pepper

Preheat oven to 400*. Pierce potatoes with a fork, then bake for 1 hour or until tender. Cool slightly, then peel potatoes. Discard peels. Press cooked potatoes through a potato ricer into a large bowl. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.

Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope. Cut each rope into 20 (1-inch) pieces. Roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll the dough piece down the tines of a lightly floured fork. The gnocchi will have ridges on one side and an indentation o the other.

Bring 1 gallon water and 1 teaspoon salt to a boil in a large pot. Add half of the gnocchi to boiling water. Cook for about 1 1/2 minutes, or until gnocchi has risen to the surface. Remove with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.

Heat butter and oil in a medium skillet over medium heat. Add shallots and cook for about 10 minutes or until tender, stirring occasionally. Stir in lemon zest, lemon juice, thyme, pepper and a dash of salt. 

Combine butter mixture, gnocchi and cheese in a large bowl. Toss gently to coat.

Truffle Mac and Cheese

As most of you know, dairy is one of my all-time favorite foods. Add truffles to it, and you have stumbled upon my own personal nirvana. This mac and cheese recipe was delightful, but it was quite rich: make sure to serve something light with it, otherwise you will be overwhelmed by the flavors.

2 1/4 C 1% milk, divided
1 medium onion, sliced
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons flour
3/4 teaspoon kosher salt
3 ounces fontina, shredded
2 ounces Gruyere, shredded
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette
2 garlic cloves, crushed
1 tablespoon extra-virgin olive oil

Heat 1 3/4 cups of milk, onion and bay leave in a large saucepan until tiny bubbles form around the edges (do not boil). Cover and remove from heat. Let stand 15 minutes.

Cook pasta according to package directions. Drain and set aside.

Strain milk mixture through a colander over a bowl. Discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring constantly with a whisk. Gradually stir in flour mixture and salt into warm milk, stirring constantly with a whisk.

Bring mixture to a boil; cook 1 minute. Remove from heat and let stand for about 5 minutes. Gradually add cheeses, stirring until they melt. Stir in pasta and truffle oil, and toss to combine.

Spoon pasta into a 2-quart broiler-safe glass or ceramic baking dish, or into individual ramekins.

Preheat broiler.

Place bread and garlic in a food processor. Pulse until coarse crumbs form. Drizzle with olive oil, and pulse until fine crumbs forms. Sprinkle bread crumb mixture over pasta. Place dish on middle rack in oven. Broil 2 minutes or until golden brown.

Grilled Asparagus with Caper Vinaigrette

I love asparagus! All it takes is a little grilling with some oil and salt, and I enjoy every bit. This recipe takes basic grilled asparagus, and adds a delicious caper vinaigrette. It is salty and citrusy, providing a great contrast to the asparagus. Delicious!

1 pound asparagus, ends trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1 garlic clove, minced
2 teaspoons capers

Preheat grill (or broiler) to medium-high heat. Place asparagus on a shallow pan or in a shallow dish. Drizzle 1 tablespoon oil, and season with salt, tossing well to coat. Grill (or broil) about 5 minutes, or until crisp-tender.

Combine salt, vinegar, and next 3 ingredients. Stir with a whisk to combine. Slowly pour remaining oil into mixture, stirring constantly with a whisk. Add capers.

Arrange asparagus on a serving platter, drizzle with vinaigrette, and serve.

White Bean and Tomato Casserole

This was a really satisfying, meatless meal. The beans provided plenty of protein, and the onion and tomatoes provided contrasting flavors and textures. Served over crispy toasted bread, it made the perfect weeknight meal!

1 pint cherry tomatoes, halved
1/2 medium red onion, sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red-pepper flakes
4 thick slices rustic bread
2 garlic cloves
1 can (15 ounce) cannellini beans, drained and rinsed
1/4 C skim ricotta cheese

Preheat the broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown and blister, about 5 to 7 minutes.

Thinly slice all garlic, and add to tomato mixture. Stir in beans and dot with ricotta. Drizzle with remaining oil. Broil until bubbling, about 5 minutes, then set aside.

Broil the bread until golden, about 1 minute per side. Serve the tomato mixture over the toast, and enjoy!

Jalapeño-Lime Coleslaw

I enjoy a good mayo-free coleslaw, and this recipe definitely hit the spot! It was wonderfully refreshing, crisp, citrusy, and had a subtle spiciness.

1/2 C lime juice

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil

1/2 C thinly sliced red onion

1/2 C cilantro

10 ounces shredded carrot

10 ounces shredded cabbage

4 jalapeños peppers, halved

Combine the first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly. Add onion, cilantro, carrots and cabbage. Thinly slice 1 jalapeño crosswise, reserving the seeds, and remove the seeds from the remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to the onion mixture, and toss well to coat. Cover and chill at lease 1 hour before serving.

Cabernet Short Ribs

Even though it has been in the 60s and 70s in Los Angeles the past couple of weeks, I can't help but crave winter recipes. This recipe gave me the opportunity to use one of my favorite things in the kitchen - my Le Creuset dutch oven. Plus, it doesn't hurt that the recipe calls for almost an entire bottle of wine! The broth has a richness that comes from not only the juices from the short ribs, but also the variety of vegetables and of course the wine. Enjoy with polenta, mashed potatoes, or some creamed winter vegetables, such as kale. 

2 1/2 pounds bone-in beef short ribs

kosher salt

black pepper

2 teaspoons extra virgin olive oil

1 large onion, chopped

1 C shallots, chopped

3/4 C carrots, chopped

3/4 C celery, chopped

4 large garlic cloves, smashed

2 sprigs thyme

2 1/2 C cabernet sauvignon

1 1/4 C beef broth

1 tablespoon flour

2 tablespoons balsamic vinegar

Season ribs with salt and pepper to taste. Hate a large Dutch oven over medium to high heat. Add the olive oil to pan, then add ribs, in batches if necessary. Saute for 6 minutes, turning to brown all sides. Remove ribs, then add onion, shallots, carrot, celery, garlic and them. Saute for 3 minutes, stirring constantly. Add wine and bring to a boil. Cook for 13 minutes, or until reduced to 2 cups.

Preheat oven to 350*.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake for 1 1/2 hours, turning the ribs half way through. 

Remove ribs from pan, and strain cooking liquid through a sieve over a bowl. Discard the solids. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar. Serve over the ribs, and enjoy!

Creamed Kale

Kale is one of those "super foods" that I am always hearing about. Its many benefits include helping to lower cholesterol and reduces the risk of heart disease. It promotes eye and bone health, and is an anti-cancer proponent. But just because something is good for you, doesn't necessarily mean that you will eat it. 


I have tried kale a few times, but it has not quite won me over. It is bitter, and crunchy, and leafy. I have tried it raw and I have tried it baked. Even though it was still not my favorite veggie, I decided to give it a final try with an ingredient I love: dairy. 


Next time I make it, I will ease up on the heavy cream and butter...even though it made it all the more delicious! For any kale skeptics still out there, I recommend giving this recipe a shot!

• 2 pounds kale, center stalks removed
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• • Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender. Drain and cut into 1-inch strips. 

In a large saute pan over medium heat, melt the butter and add the cream. Simmer for a moment until ingredients are combined, then add kale. 

Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

Nectarine Salsa

This salsa is a great way to incorporate stone fruit into a refreshing appetizer. The nectarines and the radishes  played surprisingly well off of one another, and the little bit of sugar really brought out the flavors of all of the ingredients.

2 1/4 C diced nectarines
1 1/2 C radishes, halved lengthwise and thinly sliced
1/2 C chopped cucumber
1/2 C finely chopped red onion
2 t chopped fresh cilantro
1 1/2 t sugar
1/4 t salt

Combine all of the ingredients in a medium bow. Let the salsa stand at least 30 minutes before serving.

Summer Vegetable and Lemon Risotto

This risotto was delicious! The combination of the summer vegetables with the lemon and dill made for a really refreshing side dish. The cheese added a creamy consistency, and the wine gave it a little bit of tartness that complimented the lemon and dill nicely. 

8 ounces asparagus, trimmed and cut into 1-inch pieces
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
4 cups vegetable broth
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Bring a large saucepan of water to a boil. Add asparagus and cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

Bring vegetable broth to a simmer in a medium saucepan. Keep warm over low heat.

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add onion, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth.

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Sweet Cherry Pie

Using organic cherries from the farmers market, this pie had all of the natural flavors you crave during the summer!

Pie Filling
2 pounds sweet cherries, pitted and halved
1/2 C granulated sugar
2 T cornstarch
1 T fresh lemon juice
1 large egg, beaten
1 T sugar in the raw, for sprinkling

Pie Dough
2 1/2 C all-purpose flour, plus more for rolling
1 t salt
1 t sugar
1 C unsalted butter, cut into pieces
1/4 C ice water

Prepare the pie dough first by combining the flour, salt and sugar in a food processor. Add the butter, then pulse briefly until the mix resembles coarse meal. Sprinkle with 1/4 C ice water. Pulse again until the dough is crumbly but holds together. Do not overmix.

Divide the dough in half, then wrap each piece in plastic wrap. Refrigerate until firm, about 1 hour.

While the dough chills, prepare the pie filling. Preheat the oven to 400 F. In a large bowl, combine cherries, granulated sugar, cornstarch and lemon juice. Toss to combine. 

On a floured piece of parchment paper, roll one of the pieces of dough into a 14-inch round. Carefully transfer to a 9-inch pie plate. Gently fit into the bottom and along the sides of the pie plate. Trim any overhanging pieces of dough. Pour the cherry filling into the prepared crust.

Roll out the second piece of dough on floured parchment paper, then, using a sharp knife, cut 1/2-inch strips of dough.Weave the strips over the filling to form a lattice. Trim any overhanging pieces of dough.

Using a pastry brush, lightly brush the lattice with the egg, and sprinkle with sugar in the raw.

Bake until filling is bubbling and the crust begins to brown, about 40 minutes. Create a tent with aluminum foil, and cover the pie dish. Bake an additional 20 minutes. Transfer pie to wire rack and let cool before serving.

Mussels in Beer Broth

These mussels made the perfect Sunday supper! They had a wonderful flavor, and just a bit of a kick. Combined with the Roasted Garlic and Rosemary Beer Bread, it was a great meal!

2 pounds mussels, debearded
1 T vegetable oil
1 leek, thinly sliced
3 garlic cloves, thinly sliced
3 medium tomatoes, seeded and diced
1 T fresh thyme
1 T unsalted butter
1/2 t red pepper flakes
2 C wheat beer
Fresh lemon juice
salt and pepper, to taste

Scrub mussels an soak in cold water. Discard any that are broken or open when tapped.

In a large pot, heat oil over medium heat. Add leek and garlic; cook for about 4 minutes or until fragrant. Add tomatoes, thyme, butter, red pepper flakes and beer. Bring to a boil, add mussels, and cover. Simmer until mussels have opened, about 5 minutes.

Using a slotted spoon, transfer mussels and vegetables to serving bowls. Add lemon juice, salt and pepper to taste to the pot and return broth to a boil. Simmer until the liquid is reduced by half. Ladle over mussels and serve.

Roasted Garlic and Rosemary Beer Bread

 This rustic bread was a perfect accompaniment to the mussels in beer broth. It has a wonderful texture, great aroma, and the pieces of roasted garlic add an interesting twist.

2 whole garlic bulbs
2 C whole-wheat pastry flour
1 C all-purpose flour
2 T sugar
2 T extra-virgin olive oil
1 T baking powder
1 T fresh rosemary, chopped
1/4 t salt
24 oz. lager

Preheat the oven to 375 F. Remove the papery covering of the garlic, and slice off the tops. Wrap heads in aluminum foil and bake for 45 minutes, or until garlic is soft. Remove and let cool.

Grease a 9-by-5 inch bread pan. In a large bowl, squeeze out the garlic pulp and mix with both flours, sugar, olive oil, baking powder, rosemary and salt. Add beer and stir until just combined (don't overmix!). Bake for 50-55 minutes, or until the top is golden brown. Let cool before slicing.

Fig Tart with Pine Nut Crust

I served this on Easter Sunday, after enjoying a roasted lamb. It was a wonderful alternative to something super sweet after dinner. Serve with a selection of cheeses, fresh figs, and honey for an elegant course.

2/3 C pine nuts
1 C all-purpose flour
1 T sugar
Pinch of salt
5 T unsalted butter, at room temperature
1 egg yolk
4 ounces dried Black Mission figs
1/2 C sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 C heavy cream
4 eggs

Preheat the oven to 325*.

Put the pine nuts in a food processor and pulse to roughly chop. Add the flour, sugar, and salt and pulse until the nuts are finely ground. Transfer the mixture to a medium bowl.

Add the butter, egg yolk, and 2 T water. Use your fingertips to combine until the mixture forms dough. The dough should resemble coarse meal. Form the dough into  a flat disc, warp in plastic wrap, and refrigerate for at least 30 minutes.

In a medium saucepan, cook the dried figs, sugar, 3/4 C  water, and the vanilla beam and seeds. Simmer for 15 to 20 minutes, or until the figs are very soft.

Transfer the mixture to a blender, add the cream, and blend to combine. Add the eggs, and blend briefly to combine. Set aside.

Remove the dough from the refrigerator, and remove from plastic wrap. Put the dough evenly into a 9-inch pie dish. Fit in a piece of aluminum foil into the tart shell to help keep its shape. Bake for 10 minutes, then remve the foil and bake for another 6 to 8 minutes, until golden brown.

Fill the tart shell with fig mixture and bake for 24 to 28 minutes, or until the filling is set in the center. Transfer to a wire rack and cool to room temperature.

Serve with fig jam, fresh figs, honey, baguette, and a selection of cheeses.

Banana Nut Crunch Muffins

This recipe comes from a very dear of mine, with a few alterations. These muffins are perfect for a quick breakfast, or as a snack. I added more banana, and opted out of adding coconut or banana chips.

3 C all-purpose flour
2 C sugar
2 T baking powder
1 t baking soda
1/2 t salt
1/2 pound unsalted butter, melted and cooled
2 eggs
3/4 C skim milk
2 t vanilla extract
1 C mashed bananas (2 ripe bananas)
1 C medium diced bananas (2 ripe bananas)
1 C diced walnuts
1 C granola

Preheat oven to 350*.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Add the melted butter, and blend. Combine the eggs, milk, vanilla and mashed bananas in a small bowl, then add to the flour mixture and combine. Do not overmix.

Fold in the diced bananas, walnuts, and granola into the batter. Spoon the batter into the paper liners, filling each about 1" from the top of the liner. Bake for 30 minutes, or until the tops are brown. Cool slightly, then remove from pan.

Sage-Roasted Cornish Game Hens

These delicate Cornish game hens make for an exquisite Sunday night dinner. The garlic, thyme and olive oil create a wonderful aroma and an even better taste!

2 tablespoons thyme leaves, chopped
2 cloves garlic, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon ground black pepper
4 tablespoons extra virgin olive oil
6 1/2 pound Cornish game hens

Combine the thyme, garlic, salt, pepper and extra virgin olive oil in a small bowl. Loosen the skin from the hens. Put 1 tablespoon of the sage mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate for at least one hour. .

Remove hens from refrigerator and bring to room temperature. Preheat oven to 400 degrees.

Place hens on a clean rimmed baking sheet. Brush surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.

Remove from oven and let stand at least 15 minutes before placing on individual plates.

Chickpea and Vegetable Curry

This curry is a great combination of healthy and satisfying! It makes a great Sunday night dinner.

1 T extra virgin olive oil
1 1/2 C onion, diced
1 C carrot, sliced 1/4-inch-thick
1 T curry powder
1 t brown sugar
1 T fresh ginger, peeled and grated
3 garlic cloves, minced
2 (15-ounce) cans chickpeas/garbanzo beans
1 C green bell pepper, diced
1/2 t salt
1/4 t black pepper
1/4 t red pepper
1 (14.5-ounce) can diced tomatoes with green chiles
1 (10-ounce) bag frozen snap peas, defrosted
1 (14-ounce) can vegetable broth
3 C fresh spinach
1 C light coconut milk


Heat oil in a large pan over medium heat. Add onion and carrot. Cover and cook for 5 minutes, or until tender. Add the curry powder, sugar, ginger and garlic. Cook 1 minute, stirring constantly.

Place the onion mixture in the ceramic pot of a slow cooker. Stir in the chickpeas and the next 7 ingredients (through the broth). Cover and cook on High for 6 hours, or until the vegetables are tender.

Add the spinach and coconut milk; stir until the spinach wilts. Serve with basmati rice.

Veggie Chili

This chili is just as delicious and filling as any meat-based chili! It is easy to prepare, hearty, and has a little heat to it. Enjoy it with a baked potato, and any chili toppings you like!

2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, chopped
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
3/4 cup (6 ounces) tomato paste

1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Heat oil over medium-high in a medium pot. Add onion and garlic; cook, stirring frequently, until onion is and garlic are soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook 1 minute. Add tomato paste; cook, stirring frequently, until tomato paste is deep brick red, about 3 minutes.

Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until liquid reduces slightly, about 20 minutes. Season with salt and pepper.

Tangy Lemon Shortbread Bars

I have been craving something tart for awhile now, and when I can across this recipe I could not resist giving it a try! The shortbread was wonderfully moist and crumbly ( I hate it when shortbread is dry), and the filling was perfectly tart. Delicious! If I make it for guests, I will sprinkle a little powdered sugar on top for a nice presentation.

2 cups plus 3 tablespoons all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon Kosher salt
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
1 3/4 cups granulated sugar
6 large eggs
3/4 cup freshly squeezed lemon juice (about 5 medium lemons)
2 teaspoons finely grated lemon zest (about 1 medium lemon)

Pre-heat the oven to 350°F. Coat a 13-by-9-inch baking dish with butter and set aside.

Combine 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of the salt in a food processor. Pulse briefly to combine. Add the butter pieces to the flour mixture and pulse until the dough just begins to come together, about 20 (1-second) pulses.

Spread the dough evenly in the baking dish and gently press into the pan. Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes. Remove from the oven and let cool while you make the filling, at least 5 minutes. Reduce the oven temperature to 325°F.

To make the filling, combine the remaining 3 tablespoons flour, the remaining 1/4 teaspoon salt, the granulated sugar, and the eggs in a large bowl and whisk until the sugar has dissolved and the mixture is smooth, about 2 minutes. Add the lemon juice and zest and whisk until well combined.

Pour the filling over the baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and serve.

Butternut Squash Canneloni with Sage Cream

I have made this dish 3 times, and every time I like it even more! I initially made this for my "vegetarian Thanksgiving" dinner I hosted on the fourth Wednesday of the month. Since then, I have perfected the recipe to be a perfect combination of sweet and savory. To top it off, it is a vegetarian-friendly recipe!

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed vegetable stock (it also works with chicken stock, but I specifically made this dish veggie-friendly)
1 package of cannelloni noodles, prepared according to box directions
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Preheat oven to 425 degrees.

Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, about 30 minutes. Let cool.

Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. 

Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes. 

Place squash in a medium bowl, and mash 2/3 of it with the back of a wooden spoon, leaving the other 1/3 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. (This alone was delicious!) Stir in about 1 cup of the chopped mozzarella to the butternut squash mixture, distributing evenly.

Gently spoon the butternut squash and sage mixture into each of the cannelloni noodles. Do this carefully, as the noodles have the tendency to rip if you are too aggressive. Gently place each of the noodles into a casserole dish.

Spread the ricotta mixture evenly over and around the noodles. Top with the remaining mozzarella, and sprinkle with parmesan.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

NOTE: I originally made this recipe as lasagna, which worked out well. For whatever reason, I have never been keen on lasagna. Even though noodles are noodles to some extent, I loved this version even more!

Guinness Lamb Stew

This was a great recipe to start out the New Year! It also set the bar incredibly high, because this was scrumptious! It created the ultimate winter dish: it had tender meat, delicious root vegetables, and of course Guinness. Enjoyed on a Sunday evening, it certainly satisfied our cravings for a hearty stew. The one downside to the dish is that it takes about 3 hours to make. What makes up for the lengthy time is the fact that once you pop everything into the Dutch oven, you can basically ignore it. I hope that you enjoy this dish as much as I did!

8  teaspoons  olive oil, divided
2  cups  chopped onion
1/4  teaspoon  dried thyme
1 1/2  teaspoons  chopped fresh rosemary
3  tablespoons  all-purpose flour
2 1/2  pounds  boneless leg of lamb, trimmed and cut into 1-inch cubes
1  teaspoon  salt, divided
3/4  teaspoon  freshly ground black pepper, divided
2  cups  Guinness Stout
1  tablespoon  tomato paste
3  cups  fat-free, lower-sodium beef broth
1  bay leaf
2  cups potato, peeled and cubed
2  cups carrot, peeled and sliced diagonally into 1/2" pieces
1 medium turnip, peeled and cubed

Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan.  Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl.

Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess.

Return pan to medium-high heat. Add 1 tablespoon oil to pan. Add half of the lamb mixture to the pan and sauté for 6 minutes. Make sure to turn occasionally so that the lamb browns on all sides.

Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.

Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste and cook for 30 seconds. Add broth and bay leaf, then bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.

Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper.