We are no experts, nor do we always calculate the ingredients quite right according to the recipes, but we do have some pretty awesome stomachs that love. To. Eat!
While blogging for this post, I asked Mark to grab me "our recipe book". What does he bring me? A Living magazine copy. I laughed at the irony.
Deciding to purchase our first recipe book, here are a few of our favorites that were added first...
Ravioli with Herbs
Serves 6. Prep time : 15 min. Cook time : 4-6 min.
Ingredients:
2 tablespoons olive oil
1 clove garlic, halved
800g (1lb,10oz) ricotta-filled ravioli
60g (20oz) butter, chopped
2 tablespoons chopped fresh parsley
1/3 cup chopped fresh basil
2 tablespoons chopped fresh chives
Directions:
1). Combine oil and garlic in a small bowl; set aside. Add ravioli to a large pan of rapidly boiling water and cook until tender.
2. Drain ravioli well in a colander and return to pan. Add oil to pasta; discard garlic. Add butter and herbs to ravioli and toss well. (As a variation, use fresh coriander instead of parsley). Season with salt and pepper. Sprinkle with parmesan cheese.
Veggie BLT Basil Ciabatta Sandwiches
Serves 5. Prep time : 20 min.
Ingredients:
4 ciabatta square buns
tomatoes
pesto spread
cheese of choice (swiss works really well)
lettuce
Directions:
1). Cut each bun in half, making 8 buns out of the 4 total. Spread pesto sauce on buns.
2). Add veggies and cheese, creating a nice, bright sandwich (1/2) for a summery dinner or lunch. * Perfect for picnics!
Variety Bean Garden Salad
Serves 2. Prep time: 5-10 min.
Ingredients:
bag of greens (mixed)
pinto/black/etc beans - canned
3-4 small radishes (or any other veggies)
1-1 1/2 cups green beans - cut off stems
ranch dressing
Directions:
1). Mix up greens and wash thoroughly. Chop radishes and green beans in half. Add any other veggies you wish. Open and drain/wash beans and set in individual bowls for nice presentation.
2). Create make-your-own salad area for guests, and go from there!
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