Transition

The transition from summer to fall always seems difficult.  Less light, less sleep, less time, but I love seasonal change.  The air is crisper and the colors are darker.  Food choices become denser and warmer and I start to think about apples, pumpkins and soup.

Some of my favorites are still being harvested, but carrots are thicker, greens are darker and thoughts of tomatoes and mozzarella turn to roasted spaghetti sauce.

With a busy tempo to the day, I find myself making pasta-based recipes that are easy to assemble and reheat nicely depending on when family members arrive home.

Here's what's for dinner at my house tonight: 
 

Pasta with Roasted Tomato Sauce and Chicken - serves 3 or 4


Fresh Pasta - cooked and drained
Roasted Tomato Sauce* - 2-3 cups
Chicken - cut into bite sized pieces and pan fried in olive oil and a sprinkle of salt

Combine and serve with your favorite cheese.

*Roasted Tomato Sauce - Roast onions or leeks, garlic, tomatoes mixed with olive oil and kosher salt in a 425 oven for 30-45 minutes.  Cool. Blend. Add thyme or oregano or basil, whatever your favorite is.  Freeze in 2 cup portions.


Creating, creating, creating....

WB Sculpture Studio Sale

I'll be joining friends Whitmore Boogaerts, Misa Galazzi, Jim Bush, Sue Brooklyn, Wayne Marcus, Martha Almy and Cali Almy at Whitmore's Studio Sale this weekend!  It's worth the trip to Providence to see the studio and sculptures, plus all the other art that will be for sale.

I'm making a batch of cookies - half for the show and half for the soccer team!  Moms are always multi-tasking...

Outrageous Candy Cookies- makes 24
Betty Crocker's Kids Cook!

1 egg
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 1/2 cup flour
1/2 tsp baking soda
1 cup M&M's

1. Combine egg, sugars and butter.  Add flour and baking soda. Add M&M's.
2. Drop rounded Tablespoons onto ungreased cookie sheet.  Bake 10-12 minutes in a 375 oven. Cool 1 minute on cookie sheet before removing to cooling rack.
3. Double recipe because 1/2 will disappear before you've left the house...

Pretty plates for treats....

Flower Show

Having been to the Providence Flower Show a few weeks ago, I've been dreaming of spring buds. Finally we've had crocus petals popping up and daffodils following. Leafing though a new cookbook from my mother, I found this delicious recipe with flowers, fruit, cheese - ingredients that are good to eat now as we await the new harvest.

Hearty Greens with Pear, Blue Cheese and Chives - serves 4 as a starter
Recipies from the Garden by Rosalind Creasy

Salad:
4 large handfuls of mixed salad greens: lettuces, spinach, endive, raddicho
1 T lemon juice
2 ripe Bartlett pears
8 thin triangles of blue cheese

Dressing:
1/4 cup nonfat yogurt
1/3 cup crumbled blue cheese
1 tsp Dijon-style mustard
1/2 tsp Worchestershire sauce
2 tsp white wine vinegar
1/4 tsp curry powder
3 T snipped chives
1 tsp honey
salt and fresh ground pepper

Garnish: chive leaves and blossoms

1. Make dressing and refrigerate until ready to use.
2. Wash and dry mixed greens. Divide onto 4 plates.
3. Cut pears into 1/2 inch strips and dip in bowl of lemon juice and water before placing on greens. Arrange 4-6 slices on each plate.
4. Place 2 slices of blue cheese on side of plate.
5. Garnish with chive.
6. Pour dressing into a bowl and serve with salads.

Handthrown bowls with painted floral motifs...