Saturday, April 11

Cheese Ravioli with Asparagus and Walnuts in a Brown Butter Lemon Sauce

Spring is here. So are vibrant green veggies. Asparagus, zucchini, broccoli, and artichokes - the produce section is coming alive again.

With beach season upon us, I have been trying to limit my pasta (bread, cheese, chocolate) intake. I probably should have never even walked into Trader Joe's, but alas. I left with all the of the items previously mentioned. Remembering a recipe I had pinned a few weeks ago from the Green Valley Kitchen blog, I threw together this little dinner.

The asparagus and sauce take just about as long as the pasta to cook. Dinner was ready in 10. You really can't beat that... especially for a Monday.


1 12 oz package cheese ravioli
1 lb fresh asparagus
1 lemon
4 tbs butter
1/2 cup walnuts
1/4 cup parsley
freshly grated black pepper


Start by boiling your pasta water. While it boils cut up your asparagus into 1 inch long pieces, trimming the ends. Place the ravioli in the water and cook per package instructions.

In a medium size pot, brown half the butter. Add the asparagus and walnuts to the butter and allow the asparagus to cook until bright green and tender. Remove the asparagus and walnuts from the pot and with a slotted spoon and set aside. Add the remaining 2 tbs of butter, allow to brown, then squeeze in half of the lemon.

When ravioli is ready, add it to the asparagus and walnuts. Toss in the parsley, Parmesan, and browned butter lemon sauce. Mix well and serve with warm bread.

Friday, April 3

Homemade Tomato Soup and Rosemary Croutons

There is no better cure for a scratchy throat during allergy season than a delicious, warm, bowl of soup. I was delighted to find this simple tomato soup recipe from Bon Appetit. Grill up some cheese sandwiches and you have a perfect pair for dinner tonight!


1 28oz can of whole peeled tomatoes
8 garlic cloves
1/2 cup of olive oil
1 large onion
2 tbs tomato paste
4 cups chicken broth
2 tbs unsalted butter
Fresh ground pepper
Crusty French Bread


Preheat your oven to 425. Add the canned tomatoes to a 9x12 baking dish. Mix half of the olive oil, the garlic, and some rosemary with the tomatoes. Roast tomatoes until getting brown on the tops about 45 minutes. 

Half-way into roasting the tomatoes, begin to saute your onions. Slowly heat the butter and onions in a heavy-bottomed pot. To release the most flavor do not rush this process. It could take up to 25 minutes. Once the onions are translucent, add the tomato paste. Cook the tomato paste with the onions until they become a dark red color. Season with salt and pepper.

When the tomatoes are done roasting, break them up using a potato masher. Add them to the pot with the onions along with the chicken broth.

Allow the soup to simmer for 15-20 minutes. Then puree in batches until smooth in a blender. Be careful to vent the soup as it blends for the steam to release.

While the soup simmers, cut up the bread into crouton sized pieces. Toss with the remaining olive oil, salt, pepper, and rosemary. Toast bread in the oven for 8-10 minutes until golden.