one-pan sausage and gnocchi

good for using up odds and ends. serves 2 very generously.

• 8 ounces ground Italian sausage or prepared links, sliced

• 1/2 small onion, finely chopped

• 4 cloves garlic, minced

• 1/3 cup dry white wine or chicken broth

• 1 14-ounce can diced tomatoes and juices

• 1 cup heavy/whipping cream, or whole milk

• 1 pound uncooked potato gnocchi

• 1/2 cup grated Parmesan cheese

• 2 cups spinach

• fresh basil (can sub dried), salt, and pepper to taste

Saute the sausage and onion in a large skillet on medium-high until lightly browned - 7-10 minutes. Add garlic and cook for an additional 30 seconds. Add the wine/broth and cook for another minute.

Stir in the diced tomatoes, cream, and gnocchi. Once the sauce bubbles, cover and reduce to medium for 5 minutes.

Stir in the Parmesan cheese, spinach, basil, salt, and pepper.

bruschetta

the best appetizer for when it’s tomato season. if your grocery store tomatoes don’t look great, go for cherry tomatoes instead. I don’t know how to measure the bread to tomato ratio so just go with it.

• sourdough or whatever kind of bread you like, sliced

• 4 tbs olive oil plus extra for brushing the bread

• parmesan cheese for sprinkling on the bread

• 3 cloves garlic, minced

• 4 large tomatoes diced or equivalent in cherry tomatoes

• 1/4 cup fresh basil sliced or 2 tbs dried basil

• 2 tbs balsamic vinegar

• 1 tsp flaky sea salt

• red pepper flakes to taste

combine the tomatoes, garlic, basil, 4 tbs olive oil, balsamic vinegar, salt, and red pepper in a bowl and set aside.

preheat your oven to 350º. brush the bread with olive oil and sprinkle on parmesan cheese. bake the bread until toasted enough for your taste. top with tomatoes and serve immediately.

vegan pasta alla vodka

Just trust me on the coconut milk. I thought it was weird too. Serves 4 very generously.

• 1 lb pasta (rotini, elbows, penne, etc. - something small)

• 1/4 cup olive oil

• 5 cloves garlic, minced (or more, who cares)

• 6 ounce can tomato paste

• 14 ounce can unsweetened/full fat coconut milk

• 1 tsp salt

• 1 tsp red pepper flakes

• black pepper, fresh basil to taste

• 1/4 cup vodka (if we’re being honest you can skip this but it’s in the name)

• optional: 3 handfuls spinach

• optional but highly recommended: 2-3 sundried tomatoes, diced very small

Cook the pasta according to package directions. Reserve 1/2 cup pasta water.

While the pasta is draining, heat the olive oil in the same pot over low heat. Add the garlic and stir until fragrant. Do not let it brown or it will be gross. Add the red pepper flakes and sundried tomatoes if using.

Add the tomato paste. It’s really thick and doesn’t “stir” so I used the back of the spoon to smear it around and mix it into the garlic/olive oil.

Add the vodka if using. Shake the can of coconut milk well, and add. Whisk to combine so it’s not lumpy. Add salt, black pepper, and fresh basil.

Add the pasta water (until the sauce reaches your desired consistency) and the spinach. Stir until the spinach has wilted and the sauce just starts to bubble. Stir in the pasta.

balsamic pasta salad

perfect for warm weather and keeps well in the fridge. serves 4 generously.

• 12 ounces bowtie or other small pasta: cooked, rinsed, and cooled

• 1 pint cherry tomatoes, sliced in half

• 3 cups fresh spinach, roughly chopped

• 1/2 cup red onion, diced

• 8 oz. (1 cup) mozzarella cubes (I use chopped string cheese when feeling lazy)

• could also add 1 lb. grilled chicken, diced

dressing: (also phenomenal over any kind of salad)

• 1/3 cup olive oil

• 3 tbs balsamic vinegar

• 2 tbs mayo

• 2 tbs Parmesan cheese

• 1/2 tbs dijon mustard

• 2 cloves garlic, minced

• 1/2 tsp dried basil

• salt and pepper to taste

Combine dressing ingredients in a food processor, blender, or jar with secure lid and blend well.

Once the pasta is completely cool, combine with vegetables and cheese. Toss with half of the dressing before putting in the refrigerator, and serve with extra dressing.