Squash and Ricotta Pasta Bake

Photo taken by Krystle

Ingredients:

1 uncooked, small to medium-sized squash (butternut or acorn)
12 oz pasta of your choice (this recipe used Barilla's Piccolini Mini Pipe Carrot and Squash)
1 1/4 cup milk
2 Tbsp all-purpose flour
2 tsp minced garlic
1/2 tsp salt / additional salt for pasta water
1/4 tsp pepper
1 Tbsp fresh thyme
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 lb ground sausage

Preparation for Squash:

•  Preheat oven to 375 degrees.  Coat a baking sheet with cooking spray or use non-stick foil to line the sheet.
• Cut squash in half and remove seeds.  Place squash, flesh side down on the baking sheet and bake until tender, about 20 minutes.
• Remove squash, scoop out the flesh into a bowl and set aside.

Preparation for Pasta Bake (start while squash is baking):

• Meanwhile, bring a large pot of salted water to a boil.  Halfway through the squash baking, cook pasta according to package directions.  Drain pasta and return to pot.
• While the pasta is cooking, fry ground sausage in a medium skillet until no longer pink.  Drain off excess fat and mix with pasta.
• In a medium saucepan, stir together milk, flour, garlic, salt and pepper.  Bring to a boil over medium heat (ensure you are stirring constantly so the milk doesn't burn).
• Reduce heat to a simmer, still stirring often, until thickened.  Remove from heat; stir in mashed squash and thyme.  Add sauce to pasta and stir.
• Once mixed, transfer pasta to a baking dish.  Dot with spoonfuls of ricotta and sprinkle the Parmesan cheese.

Bacon Avocado Tomato Sandwich

Photo taken by Krystle

This is just a simple, delicious sandwich great for lunch or even a light dinner.  I used sourdough bread for this recipe, but any bread will work.  You could also make this into a wrap if you are on the go. YUM!

This recipe is for 2 sandwiches.

Ingredients:

1 ripe avocado
8 slices of vine ripe tomatoes (or whatever you have--4 slices for a regular slicing tomato)
2 thin slices of red onion
4-6 slices of center cut bacon, cooked per package directions
4 slices of bread / or 2 wraps
pinch of salt and pepper
2+ Tbs. mayonnaise, if desired

Preparation:

• spread 1 or both slices of bread for each sandwich with mayonnaise, if desired
• cut the avocado in half, remove the pit, and scoop out 1/2 of avocado for each sandwich; layer onto one side of the bread
• next layer the tomatoes; add a pinch of salt and pepper
• lastly, layer on the onions and bacon. Enjoy!

Curry-Coconut Shrimp



Photo taken by Krystle

Who needs takeout when you can make this dish in about 30 minutes!  I served it with a side of some steamable szechuan-style green beans from the freezer--easy and delicious!

Ingredients:

1 tsp. sugar

1 tsp. sesame oil

1/2 c. finely chopped onion

1 clove garlic (1 tsp. minced)

1 1/2 tsp. ground cumin

3/4 tsp. ground coriander

1 tsp. curry powder

1 can (13.5 oz) coconut milk

1/4 tsp. crushed red pepper flakes

1 lb. jumbo shrimp, peeled and deveined

1 Tbsp. cornstarch

1 Tbsp. water

2 Tbsp. chopped, fresh cilantro

Black sesame seeds, garnish
2 cups prepared basmati rice

Preparation:

• Heat oil in large, nonstick saucepan or skillet over medium heat.  Saute onion and garlic until they begin to soften, about 3 minutes (be careful not to burn the garlic)
• Season with cumin, coriander, and curry powder.  Cook 1 more minute.  Carefully stir in the coconut milk, sugar, and crushed red pepper flakes.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.
• Stir in shrimp and increase head to medium high heat--cook until shrimp is done (about 4 minutes).
• In a small bowl, combine cornstarch and water, mix well.  Stir into shrimp mixture.  Cook until sauce has thickened.  Stir in cilantro and remove from heat.  Garnish with sesame seeds.